Lion's Head Meatballs (Shi Zi Tou)

The story

Lion's head meatballs are Huaiyang cuisine's proudest export: enormous, feather-light pork meatballs braised until the napa cabbage draped around them looks like a lion's mane. The lightness comes from a beaten-egg-and-starch emulsion — and from not squeezing too hard.

Ingredients (6 + pantry staples)

• Ground pork (fattier is better) — 1 lb / 450 g
• Napa cabbage — 1/2 head, in large leaves
• Egg — 1
• Soy sauce — 2 tbsp
• Ginger — 1 tbsp, grated + 3 slices
• Cornstarch — 2 tbsp

Pantry staples used (don't count toward the 6): salt, sugar (pinch), cooking oil. Not stocked yet? See the pantry page.

Steps

1. Mix pork, egg, soy, ginger, cornstarch and salt in one direction until sticky; form 4 giant balls.
2. Pan-fry gently 4–5 minutes until golden all over (they stay soft — handle with two spoons).
3. Napa in the pot under the meatballs with 1.5 cups / 350 ml water and a splash of soy; cover and braise 15 minutes.
4. Serve one lion over a bed of the melted cabbage and its broth.

Swaps

Water chestnut or diced tofu inside lightens the texture further. Braise with a splash of Shaoxing wine if you have it.