Lion's Head Meatball
“Oversized Shanghai pork meatballs braised in a light broth with napa cabbage, prized for their tender, juicy texture.”
Where it comes from
Lion's Head Meatball hails from Shanghai and is celebrated for its oversized pork meatballs, symbolizing prosperity and family togetherness. Traditionally served in a light broth with napa cabbage, this dish showcases the art of balancing flavors and textures. A surprising aspect is the name's origin, which refers to the round meatballs resembling the lion's head in Chinese culture.
On the Palate
How it's made
4 steps · Show ↓18 min active
How it's made
4 steps · Show ↓- 15 min
In a large bowl, combine ground pork, finely chopped ginger, soy sauce, and a beaten egg. Mix until the ingredients are fully incorporated and the mixture feels sticky.
- 25 min
Shape the pork mixture into large meatballs, about the size of a small fist. They should be firm yet tender to the touch.
- 38 min
In a hot pan, sear the meatballs on all sides until golden brown, about 8 minutes. The exterior should be crisp, locking in the juices.
Watch outEnsure the meatballs are evenly browned on all sides for maximum flavor.
- 420 min
Simmer the meatballs in a pot with water and green onions for 20 minutes, allowing them to soak up the aromatic broth and become tender.
