Red-Braised Lion's Head Meatballs
红烧狮子头
Serves 4 · Prep: 30 minutes · Cook: 1 hour · Total: about 1 hour 30 minutes
Growing up, I used to buy lion's head meatballs from a car parked behind Chinese school. It was one of our comfort meals. Now I've finally learned to make it from scratch.
Ingredients
Meatballs
- 1½ pounds ground pork, preferably 80 percent lean
- 2 scallions, finely chopped
- 1 tablespoon finely grated ginger
- 1 large egg
- 2 tablespoons Shaoxing wine
- 1½ tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 3 tablespoons cornstarch
- ⅓ cup cold water
- ⅓ cup finely chopped water chestnuts, optional
- 3 tablespoons neutral oil, for browning
Braise
- ½ ounce dried wood-ear mushrooms
- 1 small napa cabbage, about 1¼ pounds
- ½ cup sliced bamboo shoots, optional
- 3 slices ginger
- 2 scallions, cut into 2-inch pieces
- 2 cups low-sodium chicken broth
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1½ tablespoons sugar
- ½ teaspoon toasted sesame oil
Cornstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Soak the wood-ear mushrooms
Place the dried mushrooms in a bowl and cover them with plenty of cool water. Let them soak for 20 to 30 minutes, until fully expanded. Drain and rinse them well, trim away any hard centers, then tear large pieces into smaller sections.
- 2
Prepare the cabbage
Separate the thick white stems from the softer green leaves. Cut both into pieces about 2 inches wide, keeping the stems and leaves separate — the stems go into the pot first because they take longer to soften.
- 3
Mix the pork
Add the ground pork, scallions, ginger, egg, Shaoxing wine, light soy sauce, sesame oil, sugar, salt, white pepper, and cornstarch to a large bowl. Stir firmly in one direction for about 1 minute.
- 4
Hydrate the pork
Add the cold water a few spoonfuls at a time, stirring until the pork absorbs each addition. Continue mixing until the pork looks sticky and holds together. Fold in the water chestnuts, if using, then cover and refrigerate for 15 minutes.
- 5
Shape the meatballs
Wet your hands with cold water. Divide the pork mixture into four equal portions. Gently shape each portion into a large ball, smoothing the outside with wet hands but not squeezing or packing the pork tightly. Set the meatballs on a lightly oiled plate.
- 6
Brown the meatballs
Heat the neutral oil in a wide, deep skillet or Dutch oven over medium heat. Carefully add the meatballs and cook the first side for about 2 minutes without moving them. Use two spoons or a spoon and spatula to turn them gently, continuing to brown until most of the exterior has some color, about 6 to 8 minutes total. The centers will still be raw. Transfer the meatballs to a plate.
- 7
Cook the aromatics
Pour off most of the oil, leaving about 1 tablespoon in the pot. Add the ginger slices and scallion pieces. Cook for about 30 seconds, just until fragrant.
- 8
Layer the braise
Spread the napa stems across the bottom of the pot. Add half of the napa leaves, followed by the wood-ear mushrooms and bamboo shoots. Place the browned meatballs on top.
- 9
Add the braising liquid
In a bowl, combine the chicken broth, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar. Pour the mixture around the meatballs — it does not need to cover them completely.
- 10
Braise
Bring the liquid to a gentle simmer. Cover the pot and reduce the heat to low. Cook for 35 minutes, opening the lid every 10 minutes or so to spoon some of the braising liquid over the tops of the meatballs.
- 11
Finish the cabbage
Add the remaining napa leaves. Cover and cook for another 10 to 15 minutes, until the cabbage is soft and the meatballs are cooked through. Move the meatballs carefully to a serving bowl.
- 12
Thicken the sauce
Mix the cornstarch and cold water in a small bowl. Bring the sauce and vegetables to a simmer, then stir in about half of the slurry and cook for 30 seconds. Add more slurry only if needed — the sauce should lightly coat the meatballs but still be loose enough to spoon over rice. Stir in the sesame oil.
- 13
Serve
Spoon the cabbage, wood-ear mushrooms, bamboo shoots, and sauce around the meatballs. Serve hot with steamed white rice.
Recipe notes
Cook’s notes
- Regular supermarket ground pork works well. Avoid very lean pork.
- Water chestnuts add a little crunch, but the meatballs are still good without them.
- Turn the meatballs gently while browning. They are intentionally soft.
Swaps & substitutions
- Dry sherry can replace Shaoxing wine.
- Dark soy sauce provides color. Do not replace all the light soy sauce with dark soy.
Make ahead & storage
- The finished dish is even better the next day after the meatballs sit in the sauce overnight.
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