Go Back
Print Recipe
5 from 2 votes

Chinese Braised Lion’s Head Meatballs



    For the Pork

    To Make the Aromatic Water

    To Make The Braising Liquid




    • Diced the pork belly into soybean size. Use the cleaver to roughly run over the meat a couple of minutes. This will help the pork bits stick together.
    • Dice 100 grams of baby bamboo shoot. You can use water chestnut, carrot, shitake mushroom instead.
    • Put the diced bamboo shoot with the pork. Season them with 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, and some freshly ground white pepper to taste. Mix it well and set the pork aside.
    • In a blender cup, add 1 scallion (diced), 1/2 tbsp of roughly diced ginger, 2 cloves of diced garlic, 1/2 tsp of Sichuan peppercorns, and 1/2 cup of water; blend everything into a puree. Let it go through a sieve to get rid of any stubborn bits.
    • Mix the aromatic water with 5 tbsp of cornstarch.
    • Pour the cornstarch mixture into the pork in batches. Stir it within 1 direction until all the liquid is absorbed. Then, pour in a little more and keep stirring. Once all the starch mixture is gone, continue to whisk the meat within one direction for another 4-5 minutes to develop the texture.
    • Evenly divide the meat into 7 batches. Shape them into big meatballs.
    • Add 1.5 tbsp of oil and 2 tbsp of sugar into a claypot (you can use other cookware if you want). Turn the heat to low and stir the sugar constantly until it is caramelized. Toss in all the following aromatics: 1/2 tbsp of Sichuan peppercorns, 1/2 of a cinnamon stick, 1/2 of a star anise, 2 pieces of bay leaves, scallions strips, 5-6 slices of ginger, 4-5 cloves of slightly crushed and peeled garlic. Stir for a couple of minutes or until fragrant. Pour in 2.5 cups of water. Bring this to a boil. Then add 2.5 tbsp of soy sauce, 1/4 cup of Chinese cooking, and a drizzle of dark soy sauce.
    • Move the clay pot off the stove and deep fry the meatballs. Heat the oil to 380 F and fry the meatballs for 4-5 minutes or until golden brown.
    • Transfer the meatballs into the claypot. Let it simmer on the lowest heat for 1 hour.
    • Serve the meatballs with some blanched baby bok choy and white rice.