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Hong Kong Lion's Head Meatballs with Napa Cabbage
Tender, oversized pork meatballs, named for their resemblance to a lion's mane, are slow-braised with Napa cabbage in a savory broth. This comforting dish is a staple in Hong Kong cuisine, offering a delightful balance of juicy meat and wilted, flavorful cabbage.
đ§ Ingredienser
- 1 lb Ground pork (fatty)
- 4 oz Firm tofu, finely chopped
- 1 Large egg
- 2 Scallions, finely chopped
- 3 tbsp Soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp Cornstarch
- 1 tsp Grated ginger
- 2 tsp Sugar
- 1 tsp Kosher salt
- 0.5 tsp Ground white pepper
- 2 tbsp Vegetable oil
- 3 cup Chicken broth
- 1 lb Napa cabbage, coarsely chopped
đšâđł Instruktioner
- 1
In a large bowl, combine the ground pork, finely chopped tofu, egg, chopped scallions, soy sauce, Shaoxing wine, cornstarch, grated ginger, sugar, salt, and white pepper. Mix vigorously with your hands or a wooden spoon for at least 5 minutes, until the mixture is smooth, sticky, and has the consistency of thick frosting. This develops the proteins and creates a tender meatball.
đĄ Proffstips: Using fatty ground pork will result in a more tender and juicy meatball. - 2
Lightly oil or wet your hands to prevent sticking. Divide the mixture into 6 equal portions and roll them into large meatballs (about 4 ounces each).
- 3
Heat the vegetable oil in a large, deep skillet or wide pot over medium-high heat. Carefully add the meatballs, working in batches if necessary to avoid overcrowding. Sear the meatballs on all sides until golden brown, about 11 minutes total. They will lose some of their roundness. Transfer the browned meatballs to a plate.
- 4
Wipe out the skillet and return it to the stove. Add the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a simmer.
đĄ Proffstips: Ensure the broth is flavorful, as it will infuse the cabbage and meatballs. - 5
Arrange the chopped Napa cabbage in the bottom of the pot, creating a bed for the meatballs. Nestle the seared meatballs on top of the cabbage.
đĄ Proffstips: The cabbage will wilt down significantly during cooking. - 6
Pour any accumulated juices from the meatball plate into the pot. Cover the pot and bring the broth back to a gentle simmer. Reduce the heat to low, cover, and cook for at least 1 hour, or until the meatballs are cooked through and tender, and the cabbage is soft.
đĄ Proffstips: Check periodically and add more broth or water if the liquid level gets too low. - 7
Serve the Lion's Head Meatballs with the braised Napa cabbage, spooning some of the broth over the top. It is traditionally served with steamed rice.
đĄ Proffstips: Garnish with chopped scallion greens if desired.
đĄ Proffstips
- âFor an even more authentic flavor, use a mix of fatty and lean ground pork.
- âDon't overwork the meat mixture after adding cornstarch, as it can make the meatballs tough.
- âThe key to tender meatballs is the vigorous mixing in step 1 and gentle searing.
- âIf you don't have Napa cabbage, you can substitute with bok choy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add dried shiitake mushrooms, rehydrated and sliced, to the braising liquid for extra umami.
- Some recipes include water chestnuts for added crunch within the meatballs.
- For a 'red' version, add dark soy sauce to the braising liquid for a richer color and flavor.