Classic Braised Lion's Head Meatballs with Bok Choy
Classic Braised Lion's Head Meatballs with Bok Choy
Classic DishLion's Head Meatballs
Prep: 30 min • Cook: 60 min. Authentic Huaiyang-style pork meatballs, braised until incredibly tender in a savory broth, served alongside crisp bok choy for a comforting classic. These large, succulent meatballs are a signature dish of Huaiyang cuisine, known for its delicate flavors and exquisite presentation.
- Preparation time
- 30 min
- Cooking time
- 1 hr
- Total time
- 1 hr 30 min
- Servings
- 5
Instructions
Prepare Meatballs
- 1In a large bowl, combine ground pork, chopped napa cabbage, minced ginger, chopped scallions, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, beaten egg, 2 tbsp cornstarch, 1 tsp sesame oil, and 0.5 tsp white pepper.
- 2Mix well using hands or chopsticks until the mixture is sticky and well combined. Ensure the napa cabbage is evenly distributed.
- 3Form the mixture into 4-6 large meatballs, about the size of a fist. Handle them gently to maintain their shape.
Braise Meatballs and Bok Choy
- 1Sear the meatballs: Heat a wok or large pot over medium-high heat. Add a tablespoon of oil (if needed, pork fat may render). Sear the meatballs on all sides until lightly browned. Remove meatballs and set aside.
- 2Add braising liquid ingredients: To the same pot, add 4 cups of water or chicken broth, 3 tbsp soy sauce, optional rock sugar, ginger slices, and scallion sections.
- 3Bring the liquid to a simmer. Carefully return the seared meatballs to the pot. Ensure they are mostly submerged.
- 4Cover the pot, reduce heat to low, and simmer for 45-50 minutes, or until the meatballs are cooked through and very tender. Occasionally spoon some braising liquid over the meatballs.
- 5Add bok choy: During the last 10 minutes of braising, add the prepared bok choy to the pot, submerging the leafy parts gently into the liquid. Cover and continue to cook until the bok choy is tender-crisp.
Serve
- 1Carefully transfer the braised meatballs and bok choy to a serving platter or individual bowls. Spoon some of the rich braising liquid over the top.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 15 g |
Tips
- For tender meatballs, don't overmix the pork mixture after adding binders, and handle them gently when forming.
- Ensure the braising liquid has a good depth to properly tenderize the large meatballs and cook the bok choy evenly.
- Serve hot, accompanied by steamed rice to soak up the delicious savory braising sauce.
