Lion’s Head Meatballs (Shanghai-Style Braised Pork Meatballs with Napa Cabbage)

• 20 g Ginger root, firm and fresh
• 4 Spring onion, fresh
• 500 g Minced pork, not too lean
• 30 ml Light soy sauce
• 30 ml Shaoxing Cooking Wine
• 18 g Cornflour
• ½ tsp White pepper
• 1 tsp Fine sea salt
• 2 tsp Toasted sesame oil
• 1 tbsp Vegetable oil
• 900 ml Water
• 600 g Napa cabbage, crisp and heavy for its size

1. Peel the ginger and grate it finely. Trim the spring onions; slice the whites thinly and slice the greens, keeping them separate. Cut the napa cabbage into chunky pieces, separating thicker stems from the leafy tops.
2. In a mixing bowl, combine the minced pork with half the ginger, the sliced spring onion whites, 15 ml of the light soy sauce, the Shaoxing Cooking Wine, cornflour, white pepper, fine sea salt and toasted sesame oil. Mix vigorously for 1 to 2 minutes until the mixture looks slightly sticky and cohesive. Shape into 4 large meatballs, packing them firmly so they hold together.
3. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the meatballs for 4 to 6 minutes, turning carefully, until lightly golden on most sides. Transfer to a plate.
4. Add the remaining ginger to a dutch oven over medium heat and stir for 30 seconds until fragrant. Pour in the water and the remaining 15 ml light soy sauce, then bring to a gentle simmer. Slide in the cabbage stems and simmer for 5 minutes to start softening them.
5. Nestle the meatballs into the simmering broth, making sure they are mostly submerged. Cover and simmer gently for 20 minutes, adjusting the heat so the broth barely bubbles. Add the cabbage leaves and simmer, covered, for 5 to 7 minutes until the cabbage is tender and the meatballs are cooked through.
6. Taste the broth and adjust with a pinch more fine sea salt if needed. Scatter over the reserved spring onion greens and serve hot with plenty of broth and cabbage alongside each meatball. This dish is best with steamed rice.

Made this recipe? Rate it — a comment is optional.