stewed lion's head

How to Make Clear-Stewed Lion's Head Meatballs

Lion's Head meatballs, a iconic Jiangsu dish, are beloved for their tender texture and savory broth. Here’s a simple guide to making the classic clear-stewed version.

Ingredients: 500g ground pork (a mix of fat and lean), 1 Shanghai cabbage, 2 scallions, 1 ginger slice, 1 tbsp Shaoxing wine, 1 soy sauce, 1 tsp sesame oil, salt, and pepper.

Steps:

1. Prepare the meatballs: Mix ground pork with finely chopped scallions, minced ginger, Shaoxing wine, soy sauce, sesame oil, salt, and pepper. Stir clockwise until sticky, then shape into four large, smooth meatballs.

2. Sear the meatballs: Heat oil in a pot over medium heat. Gently sear the meatballs until golden on all sides, then set aside.

3. Simmer: Line the pot with cabbage leaves. Place meatballs on top, add enough water to cover them, and bring to a boil. Reduce heat, cover, and simmer for 1.5–2 hours until the meatballs are incredibly tender.

4. Serve: Skim off excess oil. Ladle the meatballs and broth into a bowl, garnish with more scallions, and enjoy with rice.

The key is low-and-slow cooking to ensure the meatballs stay juicy and the broth remains light yet flavorful. A comforting dish perfect for family meals!