Cherry & Dennis Helper Habitat
Jiangsu Lion Head Meatballs
清燉獅子頭
Recipe overview
Jiangsu Lion Head Meatballs are large tender pork balls braised gently over napa cabbage in clear broth.
01
Ingredients
Main ingredients
- 720 g Pork shoulder with fat
- 120 g Water chestnuts
- 40 g Dried shiitake, soaked
- 350 g Napa cabbage
- 900 ml Chicken stock
- 30 g Ginger
- 30 g Spring onion
Meatball seasoning
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 tbsp Shaoxing wine
- 1 tbsp Light soy sauce
- 1 Egg white
- 2 tbsp Cornflour
02
Tools
- Two chopping boards and heavy chef's knife
- Measuring spoons, jug and kitchen scale
- Large mixing bowl and wooden spoon
- Lidded clay pot or deep casserole
- Slotted spoon, skimmer and probe thermometer
03
Steps
Step 1
Hand-chop equal lean and fat pork into 4 mm pieces
Hand-chop equal lean and fat pork into 4 mm pieces, never paste.
Step 2
Finely chop water chestnuts
Finely chop water chestnuts, shiitake and ginger; wash napa cabbage leaves.
Step 3
Add salt
Add salt, white pepper, Shaoxing wine, soy and egg white to pork.
Step 4
Stir one direction for 8 minutes until sticky enough to cling to a spoon.
Stir one direction for 8 minutes until sticky enough to cling to a spoon.
Step 5
Fold in water chestnuts
Fold in water chestnuts, shiitake and cornflour only until even.
Step 6
Wet hands and form four loose 180 g meatballs.
Wet hands and form four loose 180 g meatballs.
Step 7
Line a clay pot with napa cabbage to prevent sticking.
Line a clay pot with napa cabbage to prevent sticking.
Step 8
Set meatballs on cabbage and pour hot chicken stock with ginger and spring onion around them.
Set meatballs on cabbage and pour hot chicken stock with ginger and spring onion around them.
Step 9
Bring stock just to a boil over medium heat
Bring stock just to a boil over medium heat, then turn to lowest heat.
Step 10
Leave lid slightly ajar and braise 35 minutes
Leave lid slightly ajar and braise 35 minutes, shaking the pot only.
Step 11
Largest meatball must reach 71°C
Largest meatball must reach 71°C; cabbage should be tender but intact.
Step 12
Skim fat and serve meatballs with cabbage and clear broth in deep bowls.
Skim fat and serve meatballs with cabbage and clear broth in deep bowls.
Common mistakes
- Processing the pork to a paste removes the loose texture lion's head meatballs need.
- Mixing for less than eight minutes can make the meatballs fall apart.
- Compressing the 180 g balls makes their centres dense.
- A rolling boil or frequent turning breaks the meatballs; braise at the lowest heat.
Tips
Hand-chop equal lean and fat pork to 4 mm; once sticky, fold in chestnuts, shiitake and cornflour gently, then weigh four 180 g balls.
