Lion's Head Meatballs Recipe

These giant, tender pork meatballs braised with cabbage in a light soy broth are a beloved Chinese celebration dish. Their name comes from their resemblance to a lion's mane.

Prep time

25 mins

Cook time

50 mins

Total time

75 mins

Servings

4 servings

Calories

520

Ingredients

• 500 g minced pork (not too lean)
• 1 egg
• 3 tablespoons soy sauce, divided
• 1 tablespoon Shaoxing wine
• 1 tablespoon grated ginger
• 2 spring onions, finely chopped
• 2 tablespoons cornflour
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 small napa cabbage (about 500 g), leaves separated
• 750 ml chicken stock
• 1 tablespoon vegetable oil
• Steamed rice, to serve

Instructions

1. Mix the pork, egg, 1 tablespoon of soy sauce, Shaoxing wine, ginger, spring onions, cornflour, sesame oil and white pepper. Beat the mixture in one direction for 2 minutes until sticky.
2. With wet hands, shape into 4 large meatballs, about the size of a tennis ball.
3. Heat the oil in a large pot and brown the meatballs gently on all sides, about 5 minutes. Remove and set aside.
4. Add the cabbage leaves and stock to the pot, then return the meatballs, add the remaining soy sauce, and bring to a simmer.
5. Cover and braise on low heat for 40 minutes, turning the meatballs once, until tender and the cabbage is silky.
6. Serve a meatball with cabbage and broth in each bowl, alongside steamed rice.

Pro tips

• Beating the pork mixture until sticky is what keeps these big meatballs from falling apart.
• Wet hands make shaping the large meatballs much easier.
• Do not rush the braise; the slow simmer is what makes them meltingly tender.

Frequently asked questions