Chinese Lion's Head Pork Meatballs

By Tracy

4 Person

90 Minutes

0 Calories

Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi.

Ingredients

Cooked white rice, for serving
2 packages dried vermicelli noodles
6 Napa cabbage leaves
5 heads baby bok choy, halved
1 1/2 cups chicken stock or low-sodium broth
3 1/2 tbsp. canola, vegetable, or peanut oil, divided
2 1/2 tsp. cornstarch, divided
3 tsp. soy sauce, divided
3/4 tsp. ground white pepper, divided
3 tsp. minced garlic
1/2 tsp. kosher salt
2 tsp. Shaoxing wine
1/2 tsp. sugar
1 egg yolk
2 scallions
1 tsp. minced peeled ginger
1/4 cup drained canned water chestnuts, diced
4 oz. ground or minced fatty pork
8 oz. ground pork
1 block firm tofu

Method

01

Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to dry thoroughly.
02

Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.
03

In a large bowl, combine ground pork, fatty ground pork, mashed tofu, diced water chestnuts, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix.
04

Refrigerate for 30 minutes. Working with wet hands, form small handfuls of the meatball mixture into balls; you should have about 5 to 6 meatballs.
05

Heat oil over medium-high heat in a non-stick pan. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Flip meatballs and brown another side, about 3 minutes. Transfer meatballs to a large paper towel-lined plate.
06

In a bowl combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Mix well and set aside.
07

In a large pot or Dutch oven, heat remaining 1 teaspoon oil over medium heat. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes.
08

Arrange meatballs in the pot in a single layer, pour the chicken broth mixture in, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes.
09

Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Drain well and set aside. Stir vermicelli noodles and leafy parts of the Napa cabbage into the pot. Cover and simmer for 10 minutes longer.
10

To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice.

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Chinese Lion's Head Pork Meatballs

4.0

( By Tracy )

01 Information

Grade medium
Serving 4 servings
Prep Time 30 Mins
Cook Time 60 Mins
Total Time 90 Mins

02 Ingredients

Cooked white rice, for serving

2 packages dried vermicelli noodles

6 Napa cabbage leaves

5 heads baby bok choy, halved

1 1/2 cups chicken stock or low-sodium broth

3 1/2 tbsp. canola, vegetable, or peanut oil, divided

2 1/2 tsp. cornstarch, divided

3 tsp. soy sauce, divided

3/4 tsp. ground white pepper, divided

3 tsp. minced garlic

1/2 tsp. kosher salt

2 tsp. Shaoxing wine

1/2 tsp. sugar

1 egg yolk

2 scallions

1 tsp. minced peeled ginger

1/4 cup drained canned water chestnuts, diced

4 oz. ground or minced fatty pork

8 oz. ground pork

1 block firm tofu

03 Method

Step 1

Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to dry thoroughly.

Step 2

Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.

Step 3

In a large bowl, combine ground pork, fatty ground pork, mashed tofu, diced water chestnuts, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix.

Step 4

Refrigerate for 30 minutes. Working with wet hands, form small handfuls of the meatball mixture into balls; you should have about 5 to 6 meatballs.

Step 5

Heat oil over medium-high heat in a non-stick pan. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Flip meatballs and brown another side, about 3 minutes. Transfer meatballs to a large paper towel-lined plate.

Step 6

In a bowl combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Mix well and set aside.

Step 7

In a large pot or Dutch oven, heat remaining 1 teaspoon oil over medium heat. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes.

Step 8

Arrange meatballs in the pot in a single layer, pour the chicken broth mixture in, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes.

Step 9

Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Drain well and set aside. Stir vermicelli noodles and leafy parts of the Napa cabbage into the pot. Cover and simmer for 10 minutes longer.

Step 10

To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice.

04 Author

Tracy

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