Shanghai Red-Braised Lion's Head Meatballs

Ingredients

• 1 lb Ground pork
• 1/2 cup Water chestnuts, finely chopped
• 4 cups Napa cabbage
• 3 Green onions, minced
• 1 tbsp Ginger, grated
• 4 tbsp Soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp Dark soy sauce
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 1 Egg
• 2 cups Chicken broth
• 3 tbsp Vegetable oil
• 1/4 tsp White pepper
• 1/2 tsp Salt
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Prep (10 min): Finely chop water chestnuts, mince green onions and grate ginger. Separate the cabbage leaves and cut into large pieces.

2. 2

   Make the meatball mixture (15 min): In a large bowl, combine ground pork, water chestnuts, half the green onions, half the ginger, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, cornstarch, egg, salt, and white pepper. Stir vigorously in one direction for 3-5 minutes until the mixture becomes sticky and cohesive. Shape into 4 large meatballs, tossing between your palms to compact them.

3. 3

   Brown the meatballs (10 min): Heat oil in a heavy pot or Dutch oven over medium-high heat. Sear the meatballs on all sides until golden, about 6-8 minutes total. Remove and set aside.

4. 4

   Start the braise (5 min): In the same pot, add a little more oil if needed and stir-fry remaining ginger and green onions for 30 seconds. Add remaining soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken broth. Bring to a simmer.

5. 5

   Braise (45 min): Gently nestle the meatballs into the braising liquid. Cover and simmer over low heat for 30 minutes. Add the cabbage around the meatballs, cover, and continue simmering 15 more minutes until the cabbage is tender and the sauce has slightly reduced.

6. 6

   Serve (5 min): Carefully transfer 2 meatballs per plate with cabbage and braising sauce. Drizzle with sesame oil if using and sprinkle with sliced green onion tops.