Lion's Head Meatballs

Name: Lion's Head Meatballs
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g minced pork — fatty; 100 g water chestnuts; 4 napa leaves; 1 tbsp Shaoxing wine; 1 tbsp soy sauce; 1 tsp sugar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Lion's Head Meatballs hail from Yangzhou, a city renowned for its elegant Huaiyang cuisine. This dish, often prepared for special occasions or family gatherings, reflects the regional emphasis on balance and harmony. The meatballs are traditionally crafted by hand, with the salt measured intuitively, and ample fat ensuring a tender, juicy texture. This home-style version captures the essence of how a Chinese family cook would prepare it, without the fuss of restaurant presentation.

The result is a comforting dish where the richness of minced pork is brightened by the crispness of water chestnuts, all gently seasoned with Shaoxing wine and soy sauce. Napa leaves provide a fresh contrast, while a hint of sugar rounds out the flavors. It's a dish meant for sharing, inviting everyone to savor the artistry of simple yet refined home cooking.

Ingredients

500 gminced pork — fatty
100 gwater chestnuts
4napa leaves
1 tbspShaoxing wine
1 tbspsoy sauce
1 tspsugar
to tastefine sea salt

Method

Begin by finely chopping the 100 g of water chestnuts. This will add a crunchy texture to the meatballs, which is a signature of Lion's Head Meatballs. In a large mixing bowl, combine the 500 g minced pork with the chopped water chestnuts, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sugar, and a pinch of fine sea salt. Mix thoroughly with your hands until the ingredients are well incorporated and the mixture feels slightly sticky.
Shape the pork mixture into four large meatballs, each about the size of a small orange. This size is traditional for Lion's Head Meatballs and allows for a tender interior while maintaining a crisp exterior. Set the meatballs aside on a plate.
Heat a large, heavy-bottomed skillet over medium-high heat and add enough oil to coat the bottom. Once the oil is shimmering, carefully place the meatballs into the skillet. Allow them to brown on all sides, turning gently with tongs. The meatballs should develop a deep golden-brown crust, which enhances the flavor and texture.
While the meatballs are browning, prepare a pot for braising. Lay the 4 napa leaves on the bottom of a medium-sized pot. This will prevent the meatballs from sticking and infuse them with a subtle, sweet aroma.
Once the meatballs are browned, transfer them to the pot on top of the napa leaves. Pour in enough water to come halfway up the sides of the meatballs. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and let the meatballs braise for about 30 minutes. The meatballs are done when they are tender to the touch and have absorbed the flavors of the broth.
Remove the lid and taste the broth for seasoning. Adjust with more fine sea salt if necessary. The broth should be savory and slightly sweet, complementing the rich meatballs.
Serve the Lion's Head Meatballs hot, directly from the pot, accompanied by steamed rice. The napa leaves can be eaten as well, providing a soft and flavorful contrast to the hearty meatballs.