Main course

Lion’s Head Meatballs

Large juicy pork meatballs with water chestnuts, browned and gently braised beneath napa cabbage leaves.

What you’ll need

• ground pork: 1000 g
• napa cabbage: 700 g
• egg: 1 pc
• soy sauce: 70 ml
• Shaoxing wine: 50 ml
• chicken stock: 900 ml
• ginger: 30 g
• water chestnuts: 150 g
• scallions: 80 g
• cornstarch: 30 g
• vegetable oil: 80 ml
• white pepper: 3 g
• sesame oil: 15 ml

How to make it

1. Finely chop the ginger and scallions and dice the water chestnuts into 3-4 mm pieces. Mix the pork, egg, half the soy sauce, half the wine, ginger, scallions, cornstarch, white pepper, sesame oil, and 100 ml stock in one direction for 5 minutes until sticky; fold in the water chestnuts.

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