Lion's Head Recipe
Make Lion's Head Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs (Lion's Heads)
Braising Sauce & Aromatics
Vegetables / Finishing
Method
Meatballs (Lion's Heads)
- 1
Prepare aromatics and mix
Finely grate 1 tsp fresh ginger and finely chop 3 green onion stalks (white + light green). In a large bowl combine 1 lb ground pork and 0.25 lb extra fatty pork or chopped pork belly. Add 1 beaten egg, grated ginger, chopped green onions, 1 tbs dry sherry, 1 tbs light soy sauce, 0.5 tsp sesame oil, 2 tbs cornstarch, 1 tsp salt, 1/4 tsp white pepper and 1/2 tsp sugar. Mix thoroughly using a folding motion until mixture becomes sticky and cohesive (2–3 minutes).
- 2
Form meatballs
Wet your hands lightly. Divide the mixture into 6 equal portions (about 4–5 oz each) and shape into large round meatballs. Pat them smooth and compact so they hold together during braising.
- 3
Sear meatballs
Heat 2 tbs neutral oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add meatballs (don’t overcrowd; do 2–3 at a time if needed). Sear on all sides until golden brown, about 2–3 minutes per side; roll them gently with tongs to brown evenly. Transfer seared meatballs to a plate and set aside.
Braising Sauce & Braising
- 4
Build the sauce
In the same pot, reduce heat to medium and add 3–4 slices ginger and 2 halved green onion whites. Sauté briefly for 30 seconds until aromatic. Add 3 tbs light soy sauce, 1 tbs dark soy sauce, 3 tbs Shaoxing wine, 1 tbs oyster sauce (optional), 1 tsp sugar, 1/4 tsp white pepper and 2 cups chicken stock (or water). Stir to combine and bring to a gentle simmer.
- 5
Braise meatballs
Return the seared meatballs to the pot, arranging them in a single layer. Add any optional shiitake mushrooms around them. The liquid should come about halfway up the sides of the meatballs; if needed, add a little more stock. Bring to a gentle simmer, then reduce heat to low, cover partially (lid offset to allow steam to escape) and braise for 25–30 minutes, turning once gently halfway through so they cook evenly and absorb sauce.
- 6
Adjust seasoning and thicken (if desired)
Taste the braising liquid and adjust with a bit more soy or salt if needed. If you prefer a glossy thicker sauce, mix 1–2 tbs cornstarch with 2 tbs cold water to make a slurry. Remove meatballs to a plate, bring sauce to a simmer and whisk in the slurry until sauce thickens and coats the back of a spoon. Return meatballs to the sauce and spoon it over.
Vegetables / Finishing & Serve
- 7
Prepare greens
If using napa cabbage or bok choy, blanch leaves or whole bok choy in boiling water for 30–45 seconds until bright green, then drain and arrange on a serving platter as a bed for the meatballs. If using optional shiitake added earlier, they will have absorbed sauce and can be arranged around the meatballs.
- 8
Finish and serve
Place the braised meatballs on the prepared greens. Drizzle 1/2 tsp sesame oil over the meatballs, spoon some braising sauce over top, and garnish with thinly sliced green onion. Serve hot with steamed rice.