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Lion’s Head Meatballs are a beloved dish in Chinese cuisine, particularly in the Jiangsu province, known for its refined and delicate flavours. These stewed pork meatballs are substantial in size and served in a rich, savoury broth, often accompanied by cabbage or other vegetables.
The dish is named for its resemblance to the shape of a lion’s head, with the cabbage symbolizing the mane. Lion’s Head Meatballs are traditionally served during special occasions, as they symbolize prosperity and family unity. With their tender texture and hearty flavour, they represent the essence of comforting Chinese home-cooking.
What Is Lion’s Head Meatballs?
Lion’s Head Meatballs are large, flavourful pork meatballs that are slow-cooked in a savoury broth until tender. The dish is typically made with ground pork mixed with seasonings like soy sauce, Shaoxing wine, ginger, and garlic, along with water chestnuts for added crunch. These ingredients are carefully combined to create a meatball that is juicy on the inside and holds its shape during cooking.
The meatballs are simmered in a broth, often alongside napa cabbage or bok choy, which absorbs the flavours of the pork while adding a subtle sweetness and balance to the dish. The meatballs themselves are slightly rich, with a deeply savoury taste from the soy sauce and broth. The cabbage, when stewed, softens and takes on a slightly sweet, umami flavour, making each bite a perfect combination of tender meat and delicate vegetables.
Ingredients and Taste
The main ingredient in Lion’s Head Meatballs is ground pork, which is traditionally preferred for its fat content that keeps the meatballs juicy. Water chestnuts or mushrooms are often added for texture, giving the meatballs a slight crunch. For seasoning, light and dark soy sauce, Shaoxing wine, ginger, and scallions provide a deep, savoury base, while corn starch helps bind the meat mixture.
The broth, typically made with chicken or pork stock, enhances the dish’s richness. Napa cabbage or bok choy is simmered alongside the meatballs, soaking up the flavours of the broth and adding a soft, almost buttery texture to contrast with the heartier meatballs. The overall taste of the dish is warming and comforting, with layers of umami, mild sweetness, and savoury richness from the broth and seasonings.
A Taste of History
Lion’s Head Meatballs have their roots in the Jiangsu province, particularly in the city of Yangzhou, where the dish is said to have originated during the Sui Dynasty (581–618 AD). The name “Lion’s Head” is inspired by the presentation of the dish—the large, round meatballs are meant to resemble the imposing head of a lion, while the accompanying cabbage or bok choy forms the “mane.”
This dish is part of the Huaiyang cuisine, one of the Four Great Traditions of Chinese cuisine, known for its emphasis on light flavours and precise techniques. In Huaiyang cooking, the balance of textures and flavours is key, which is why the soft cabbage contrasts so beautifully with the rich, tender meatballs.
Traditionally, Lion’s Head Meatballs are served during important family gatherings or celebratory meals, as they are believed to represent strength, unity, and prosperity. The dish remains a symbol of family togetherness, often prepared for Chinese New Year or other festive occasions.
Lion’s Head Meatballs (Stewed Pork Meatballs) Recipe
Serves: 4 People
Ingredients:
- 500g ground pork (preferably with some fat content)
- 1/4 cup water chestnuts, finely chopped
- 3 scallions, finely chopped
- 1-inch piece of ginger, minced
- 1 large egg
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 2 tsp corn starch
- Salt and white pepper to taste
- 1/2 head napa cabbage (or bok choy), cut into large pieces
- 3 cups chicken broth (or water)
- 2 tbsp vegetable oil (for searing)
Directions
To begin, preheat your oven to 180°C (350°F). In a large bowl, combine 500g of ground pork, 1/4 cup finely chopped water chestnuts, 3 finely chopped scallions, and 1 minced piece of ginger. This mixture will be the base for your meatballs, ensuring they are flavourful and moist.
Add 1 large egg, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, and 2 teaspoons of corn starch to the pork mixture. Season with a pinch of salt and white pepper to taste. Mix thoroughly with your hands until the ingredients are well combined. To enhance the texture of the meatballs, gently knead the mixture for about 2-3 minutes until it feels slightly sticky.
Divide the pork mixture into four large portions (about the size of a tennis ball) and shape each into a meatball. The size is what gives Lion’s Head Meatballs their signature look and makes them stand out compared to regular meatballs. Be sure to handle the mixture gently to keep the meatballs tender and moist.
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully sear the meatballs in batches. Brown each side of the meatballs for about 2-3 minutes until they develop a golden crust. This step adds flavour and helps the meatballs hold their shape during stewing.
Once browned, remove the meatballs from the pan and set them aside. In the same pan, discard any excess oil, leaving just a thin coating. Add the cut napa cabbage (or bok choy) to the pan, arranging the leaves at the bottom in an even layer. The cabbage will act as a “bed” for the meatballs and soak up the flavorful broth.
Place the seared meatballs on top of the cabbage. Pour in 3 cups of chicken broth (or water) until the cabbage is partially submerged. Bring the liquid to a simmer, then cover the pan with a lid.
Transfer the pan to the preheated oven and let the meatballs and cabbage stew for about 45 minutes to 1 hour. The slow cooking process allows the meatballs to absorb the flavours of the broth while becoming incredibly tender. Check halfway through and gently stir to ensure even cooking.
Once the meatballs are tender and the cabbage has softened, remove the pan from the oven. Let the dish cool slightly before serving. To serve, carefully transfer each meatball to a bowl with a portion of the tender cabbage and spoon some of the rich broth over the top. Garnish with extra scallions or a drizzle of sesame oil for added flavour.
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