braised lion head

How to Make Braised Meatballs (Hong Shao Zi Tou): A Complete Guide

Braised meatballs, or *Hong Shao Zi Tou*, are a beloved Chinese dish featuring tender, juicy pork balls simmered in a savory umami-rich sauce. Here’s a simple yet authentic recipe to recreate this comfort food at home.

Ingredients:

- 500g ground pork (mix of fat and lean for best texture)

- 2 Shaoxing wine (or substitute dry sherry)

- 1 tbsp light soy sauce

- 1 tsp sesame oil

- 1 finely chopped water chestnut (for crunch)

- 2 sliced green onions

- 1 minced ginger clove

- Salt and white pepper to taste

- Oil for frying

- For the sauce: 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 4 cups water, 1 star anise (optional).

Steps:

1. Prepare the meatballs: Mix all meatball ingredients in a bowl. Knead until sticky, then shape into 4-5 large balls.

2. Pan-fry: Heat oil in a wok over medium heat. Fry meatballs until golden brown on all sides (about 5-7 minutes). Remove and set aside.

3. Make the sauce: In the same wok, add sauce ingredients. Bring to a boil, then return meatballs to the pot.

4. Simmer: Reduce heat to low. Cover and simmer for 1.5-2 hours, turning occasionally, until meatballs are tender and absorb the sauce.

5. Thicken (optional): For a thicker glaze, mix 1 tsp cornstarch with 2 tbsp water and stir into the sauce. Simmer for 2 more minutes.

Serve hot with steamed rice or noodles. The meatballs should be melt-in-your-mouth soft, with a glossy, flavorful coating. Enjoy this hearty dish that’s perfect for family dinners!