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Shi Zi Tou
Lion's Head Meatballs
Giant, succulent pork meatballs, named for their size resembling a lion's mane, are gently braised with tender Napa cabbage in a savory broth. This Shanghai classic is known for its melt-in-your-mouth texture and comforting, rich flavor.
🧂 Ingredienser
- 600 g Ground pork(Ideally, use pork with about 30% fat content for the most tender and juicy meatballs.)
- 1 medium head Napa cabbage(About 1kg. Separate the leaves and cut the tougher white parts into bite-sized pieces, and the leafy green parts into larger pieces.)
- 100 g Water chestnuts(Fresh or canned, peeled and finely minced. They add a delightful crunch and subtle sweetness.)
- 2 tbsp Ginger(Freshly grated or very finely minced.)
- 4 stalks Scallions(White and light green parts only, finely chopped. Reserve the dark green parts for garnish if desired.)
- 3 tbsp Soy sauce(Use light soy sauce for seasoning.)
- 2 tbsp Shaoxing wine(A Chinese cooking wine. If unavailable, dry sherry can be substituted.)
- 500 ml Chicken stock(Low-sodium is preferred so you can control the saltiness.)
- 1 tbsp Cornstarch(For binding the meatballs.)
- 1 tsp Sesame oil(For added aroma.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp White pepper(Or to taste.)
- 2 tbsp Cooking oil(For searing the meatballs.)
👨🍳 Fremgangsmåte
- 1
Prepare the Meatball Mixture: In a large bowl, combine the ground pork, minced water chestnuts, grated ginger, chopped scallions (white and light green parts), soy sauce, Shaoxing wine, cornstarch, sesame oil, salt, and white pepper. Mix gently but thoroughly with your hands until all ingredients are well incorporated. Avoid overmixing, which can make the meatballs tough. The mixture should feel slightly sticky.
⏱️ 15 minutes - 2
Form the Meatballs: Gently shape the pork mixture into 4 very large meatballs, about the size of a fist or a small orange. Handle them as little as possible to maintain a tender texture. If the mixture is too sticky, lightly dampen your hands with water.
⏱️ 10 minutes - 3
Sear the Meatballs: Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F if using a thermometer). Carefully place the meatballs in the hot oil and sear them on all sides until golden brown and a crust forms. This step adds flavor and helps the meatballs hold their shape. This should take about 2-3 minutes per side. Remove the meatballs from the pot and set aside.
⏱️ 10 minutes - 4
Layer the Pot: Arrange the prepared Napa cabbage pieces in the bottom of the same pot. Place the seared meatballs on top of the cabbage. Pour the chicken stock around the meatballs. Ensure the liquid comes at least halfway up the sides of the meatballs.
⏱️ 5 minutes - 5
Braise the Meatballs: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let the meatballs braise. Cook for at least 1 hour and 30 minutes, or until the meatballs are incredibly tender and almost falling apart, and the cabbage is soft and luscious. Check periodically to ensure there is enough liquid; add a splash more stock or water if needed. The internal temperature of the meatballs should reach at least 74°C (165°F).
⏱️ 1 hour 30 minutes - 6
Serve: Carefully ladle the meatballs and cabbage into serving bowls. Spoon some of the braising liquid over the top. Garnish with chopped scallion greens if desired. The braising liquid can be thickened slightly with a cornstarch slurry if a richer sauce is desired.
⏱️ 5 minutes
💡 Profesjonelle tips
- ✓Handle the pork mixture gently when forming the meatballs to ensure a tender, melt-in-your-mouth texture.
- ✓Low and slow braising is key to achieving the signature tenderness of Lion's Head Meatballs.
- ✓The dish should be soft, luscious, and deeply flavorful. The cabbage should be completely tender and infused with the meatball juices.
- ✓For an even richer flavor, you can add a splash of dark soy sauce for color during the braising process.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Red-braised version: Add dark soy sauce and a touch of rock sugar during braising for a classic Hong Shao flavor.
- Steamed version: Instead of braising, steam the meatballs and cabbage until cooked through, then serve with a separate sauce.
- Add dried shiitake mushrooms (rehydrated and sliced) to the braising liquid for an umami boost.