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.