Shanghai Lion’s Head Meatballs

Giant, tender pork meatballs braised in savoury broth over Chinese leaf in Shanghai style.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h 15m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 700g pork mince (at least 20% fat)
  • 6 tinned water chestnuts, drained and finely chopped
  • 3 spring onions, finely chopped
  • 3cm piece fresh ginger, peeled and finely grated
  • 1 egg
  • 2 tbsp Shaoxing rice wine
  • 1 1/2 tbsp light soy sauce
  • 1 tsp fine salt
  • 1/2 tsp ground white pepper
  • 2 tbsp cornflour
  • 50ml cold water
  • 3 tbsp vegetable oil
  • 700ml chicken stock
  • 1 tbsp light soy sauce
  • 1 tsp caster sugar
  • 1 head Chinese leaf (about 600g), cut into large pieces
  • To garnish: 1 spring onion, finely sliced

Method

  1. Put the pork in a large bowl with the water chestnuts, spring onions, ginger, egg, Shaoxing wine, soy sauce, salt, white pepper and cornflour. Stir in one direction for 3 minutes, adding the cold water a little at a time, until the mixture is sticky and cohesive.

  2. With wet hands, shape into 6 large meatballs, tossing each between your hands to compact it.

  3. Heat the oil in a wide, heavy casserole over a medium-high heat. Brown the meatballs for 2 to 3 minutes on each side, in batches if needed. They will be fragile, so turn them gently.

  4. Remove the meatballs. Add the Chinese leaf to the pan and stir for 2 minutes. Lay the meatballs on top.

  5. Pour in the stock, soy sauce and sugar. Bring to a simmer, cover and cook very gently for 50 minutes, turning the meatballs once halfway through.

  6. Uncover and simmer for 10 minutes to reduce the broth slightly. The meatballs must be cooked through, with no pink in the centre.

  7. Serve in deep bowls with the soft cabbage and broth, scattered with spring onions, with steamed rice.