lion head recipe

How to Make Classic Lion's Head Meatballs: A Culinary Guide

Lion's Head meatballs, a beloved Chinese dish named for their large, majestic size, are tender pork balls simmered in a savory broth, often with Napa cabbage. Here’s a simple guide to mastering this comfort food.

Ingredients: For the meatballs, mix 500g ground pork (preferably with a 20% fat ratio) with 4 tbsp chopped water chestnuts, 2 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp ginger, 1 tsp salt, and 1 egg white. For the broth, use 6 cups chicken stock, 1 halved Napa cabbage, and 2 scallions.

Steps:

1. Prepare the meatballs: Combine all meatball ingredients and mix gently—overmixing makes them tough. Form into 4 large balls (size of a fist).

2. Sear the meatballs: Heat 2 tbsp oil in a pot over medium heat. Brown the meatballs on all sides, then set aside.

3. Simmer: In the same pot, add cabbage and stir-fry until soft. Return meatballs, pour in stock, and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours.

4. Finish: Add salt to taste, garnish with scallions, and serve hot with rice.

Variations: For a richer flavor, add mushrooms or tofu. Some recipes use beef or chicken, but traditional versions stick to pork. The key? Low, slow cooking for melt-in-your-mouth texture.

This hearty dish, perfect for family meals, turns simple ingredients into a feast fit for a king—or a lion!