Cherry & Dennis Helper Habitat
Shanghai Braised Lion's Head Pork Meatballs
上海紅燒獅子頭
Recipe overview
Shanghai lion’s head meatballs combine pork and water chestnut in four tender large meatballs, seared and gently braised over napa cabbage for a family meal.
01
Ingredients
Main ingredients
- 700 g minced pork
- 600 g napa cabbage
- 100 g water chestnut
- 1 piece egg
- 20 g ginger
- 2 stalk spring onion
Sauce
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 700 ml water
Seasoning
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 tbsp cooking oil
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring spoons
- frying pan
- spatula
- stockpot
- wooden spoon
- food thermometer
- serving bowl
03
Steps
Step 1
Chop chestnut and aromatics
Finely chop water chestnut, ginger and spring onion separately; cut napa cabbage into roughly 8 cm pieces.
Step 2
Mix the seasoning
In a small bowl mix 2 tablespoons light soy, Shaoxing wine, sugar and sesame oil; keep dark soy and water for braising.
Step 3
Combine the pork mixture
Put pork, water chestnut, ginger, spring onion, egg, cornstarch and the mixed seasoning in a large bowl; combine gently.
Step 4
Stir until tacky
Stir the pork mixture in one direction for 3 minutes until tacky but still soft.
Step 5
Shape four meatballs
Moisten clean hands, divide the mixture evenly and gently shape exactly four large round meatballs.
Step 6
Heat the oil
Heat a frying pan over medium for 1 minute, add all cooking oil and swirl to coat.
Step 7
Sear the meatballs
Lower all four meatballs into the pan and sear for 8 minutes, turning until every side is golden and set.
Step 8
Line the pot with cabbage
Line the stockpot base closely with napa-cabbage pieces, reserving a few leaves for the top.
Step 9
Assemble the braise
Set all four seared meatballs on the cabbage; add remaining light soy, dark soy and 700 ml water, then cover with reserved leaves.
Step 10
Braise covered
Bring to a boil, then cover and braise at a gentle simmer over low heat for 40 minutes.
Step 11
Check and reduce
The meatball centre must reach at least 71°C; uncover and simmer over medium for 6 minutes to reduce the liquid slightly.
Step 12
Serve with cabbage
Transfer all four lion’s head meatballs and tender cabbage to a serving bowl, spoon over the braising liquid and share.
Common mistakes
- Packing the mixture too firmly makes the meatballs hard; stir only until tacky and shape with a light touch.
Tips
A napa-cabbage bed separates the meatballs from the pot and absorbs the braising liquid, reducing sticking while flavouring the leaves.
