Lion's head meatballs (shizi tou) are a speciality of Huaiyang cuisine from the region around Yangzhou. The name alludes to a shape recalling a lion's head.
Large, loose pork meatballs are gently braised in broth until meltingly tender; napa cabbage rests beneath as the “mane”.
Servings4
Time80 min
LevelMedium
Ingredients
Minced pork (not too lean)★600 g
Napa cabbage★1/2 head
Egg & cornstarch★1 / 2 tbsp
Ginger & spring onion★some of each
Shaoxing wine & soy sauce2 tbsp each
Chicken stock700 ml
White peppersome
★ = available authentic in the Asia Boutique
Preparation
1
Loosely mix pork with egg, starch, ginger, wine and seasoning.
2
Form into four large meatballs.
3
Sear the meatballs light brown all over.
4
Lay cabbage in a pot, set the meatballs on top.
5
Pour in stock and braise gently for 60 minutes.
Make it original
Shaoxing wine and good soy sauce for lion's head meatballs are in the Asia Boutique.
