Shanghai-Style Red-Braised Lion's Head Meatballs

Ingredients

• 450 g Ground pork
• 80 g Water chestnuts, finely chopped
• 6 large leaves Napa cabbage leaves
• 20 g Ginger, minced
• 30 g Scallions, minced
• 2 tbsp Shaoxing wine
• 3 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 15 g Rock sugar
• 400 ml Chicken stock
• 2 tbsp Cornstarch
• 1 Egg
• 1/4 tsp White pepper
• 3 tbsp Vegetable oil
• 1/2 tsp Salt

Instructions

1. 1

   Finely hand-chop the ground pork with a cleaver for 10 minutes until it becomes paste-like, which gives the meatballs their signature tender, bouncy texture.

2. 2

   In a large bowl, combine pork, water chestnuts, half the ginger, half the scallions, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, egg, cornstarch, white pepper, and salt. Mix in one direction for 5 minutes until sticky. With wet hands, form into 4 large meatballs, tossing each between hands to compact it.

3. 3

   Heat oil in a wok over medium heat. Sear the meatballs 3-4 minutes per side until golden brown on all sides, about 12 minutes total. Remove and set aside.

4. 4

   In the same wok, stir-fry remaining ginger for 30 seconds, add napa cabbage leaves and arrange in the bottom of a shallow Dutch oven or clay pot.

5. 5

   Nestle the meatballs on the cabbage, add chicken stock, remaining Shaoxing wine, light and dark soy sauces, and rock sugar. Bring to a boil, then reduce heat, cover, and simmer gently for 40 minutes, carefully turning meatballs halfway through.

6. 6

   Uncover, increase heat, and reduce the sauce for 8-10 minutes until glossy and syrupy. Spoon sauce over the meatballs, garnish with remaining scallions, and serve hot with steamed rice.