Red-Braised Chinese Lion's Head Meatballs
Red-Braised Chinese Lion's Head Meatballs
Ingredients
For the Meatballs
- 900 grams pork belly, cut into 1-inch cubes
- 40 grams light Chinese soy sauce
- 36 grams potato starch
- 30 grams Shaoxing wine
- 30 grams granulated sugar
- 30 grams water
- 20 grams oyster sauce
- 4 grams baking soda
- 4 grams white pepper
- 3 grams kosher salt
- 140 grams water chestnuts
- 100 grams eggs, (approximately 2 large eggs)
- 60 grams scallions, minced
- 20 grams fresh ginger root, peeled and grated
- 2 1/2 inches neutral oil, for frying, in a wok or deep pan
For the Braising Liquid
- 10 grams neutral oil
- 10 grams garlic cloves
- 30 grams scallions, 2-inch pieces
- 30 grams fresh ginger root, sliced
- 20 grams dark Chinese soy sauce
- 15 grams Shaoxing wine
- 20 grams light Chinese soy sauce
- 10 grams oyster sauce
- 1 kilogram chicken stock
- 10 grams toasted sesame oil
- 4 grams Totole chicken bouillon powder
- 15 grams granulated sugar
- 3 grams kosher salt
- 1 gram white pepper
- 30 grams water
- 16 grams potato starch
For Serving
- 900 grams baby bok choy
- as needed jasmine rice, cooked
Instructions
- 1
Cut the 900 grams of pork belly into 1-inch cubes. Arrange the pork cubes on a sheet pan and freeze for 30 minutes to 2 hours until very firm.
⏱️ 120 min
- 2
Transfer a quarter of the frozen pork cubes to a food processor. Pulse the pork 25 to 30 times until it reaches a finely ground, loose, and friable texture. Transfer the ground pork to a large bowl and repeat the process for the remaining pork.
⏱️ 10 min
- 3
In a separate mixer bowl, hand whisk together 40 grams light Chinese soy sauce, 36 grams potato starch, 30 grams Shaoxing wine, 30 grams granulated sugar, 30 grams water, 20 grams oyster sauce, 4 grams baking soda, 4 grams white pepper, and 3 grams kosher salt.
⏱️ 5 min
- 4
Add the ground pork, 140 grams water chestnuts, 100 grams eggs, 60 grams minced scallions, and 20 grams grated fresh ginger root to the mixer bowl with the liquid base.
⏱️ 5 min
- 5
Attach the paddle attachment to the mixer. Mix the ingredients at a low speed initially. Then, increase to medium speed and mix for about 2 minutes to intentionally overwork the meat, developing a bouncy, cohesive texture.
⏱️ 2 min
- 6
Transfer the meat mixture to a large bowl. Use the "da" (打) technique by picking up the meat mixture and throwing it against the side of the bowl several times to further develop the bouncy texture. Lightly form the pork mixture into 8 balled portions.
⏱️ 10 min
- 7
Line a sheet pan with parchment paper and place the formed meatballs on it. Chill them in the freezer for about 30 minutes to firm up.
⏱️ 30 min
- 8
Heat approximately 2 1/2 inches of neutral oil in a wok or deep pan to 350°F (177°C) over medium-high heat.
⏱️ 5 min•🌡️ 350
- 9
Before frying, if the meatballs are a little flat from freezing, warm them again a little bit by reshaping them. Carefully lower 4 meatballs into the hot oil, going in from the side. Fry until they are golden brown on all sides, which takes about 6 minutes. This step is just to set the exterior, give it shape, and add a little extra color; it does not cook them through.
⏱️ 6 min•🌡️ 350
- 10
Transfer the browned meatballs to a plate. Allow the oil to return to the original temperature, then repeat the frying process with the remaining meatballs.
⏱️ 6 min•🌡️ 350
- 11
In a large pot (like a Dutch oven), heat 10 grams neutral oil over high heat. Add 10 grams garlic cloves, 30 grams 2-inch scallion pieces, and 30 grams sliced fresh ginger root. Cook for 2-3 minutes until fragrant.
⏱️ 3 min
- 12
Stir in 20 grams dark Chinese soy sauce, 15 grams Shaoxing wine, 20 grams light Chinese soy sauce, and 10 grams oyster sauce. Cook for 30 seconds.
⏱️ 1 min
- 13
Stir in 1 kilogram chicken stock, 10 grams toasted sesame oil, 4 grams Totole chicken bouillon powder, 15 grams granulated sugar, 3 grams kosher salt, and 1 gram white pepper. Bring the liquid to a simmer.
⏱️ 5 min
- 14
Carefully arrange the pre-fried meatballs in the braising liquid. Cover the pot and let it simmer on low heat for 4 hours for preferred doneness.
⏱️ 240 min
- 15
While the meatballs are braising, bring a pot of salted water to a boil. Add the 900 grams baby bok choy and cook for 1-2 minutes until tender-crisp. Drain and cool to room temperature.
⏱️ 5 min
- 16
Once the meatballs are done braising, carefully remove them from the pot and set aside. Strain the braising liquid into a clean pot.
⏱️ 5 min
- 17
In a small bowl, whisk together the remaining 30 grams water and 16 grams potato starch to create a slurry. Add the slurry to the strained braising liquid and bring to a simmer, stirring constantly, until the sauce has thickened to your desired consistency.
⏱️ 5 min
- 18
Return the meatballs to the thickened braising liquid, ensuring they are well coated.
⏱️ 2 min
- 19
To serve, arrange the cooked baby bok choy in a circle on a serving platter. Place the meatballs in the center, spooning extra braising sauce over them. Serve immediately with cooked jasmine rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red-Braised Chinese Lion's Head Meatballs
For the Meatballs
- 900 grams pork belly, cut into 1-inch cubes
- 40 grams light Chinese soy sauce
- 36 grams potato starch
- 30 grams Shaoxing wine
- 30 grams granulated sugar
- 30 grams water
- 20 grams oyster sauce
- 4 grams baking soda
- 4 grams white pepper
- 3 grams kosher salt
- 140 grams water chestnuts
- 100 grams eggs, (approximately 2 large eggs)
- 60 grams scallions, minced
- 20 grams fresh ginger root, peeled and grated
- 2 1/2 inches neutral oil, for frying, in a wok or deep pan
For the Braising Liquid
- 10 grams neutral oil
- 10 grams garlic cloves
- 30 grams scallions, 2-inch pieces
- 30 grams fresh ginger root, sliced
- 20 grams dark Chinese soy sauce
- 15 grams Shaoxing wine
- 20 grams light Chinese soy sauce
- 10 grams oyster sauce
- 1 kilogram chicken stock
- 10 grams toasted sesame oil
- 4 grams Totole chicken bouillon powder
- 15 grams granulated sugar
- 3 grams kosher salt
- 1 gram white pepper
- 30 grams water
- 16 grams potato starch
For Serving
- 900 grams baby bok choy
- as needed jasmine rice, cooked
Instructions
- 1
Cut the 900 grams of pork belly into 1-inch cubes. Arrange the pork cubes on a sheet pan and freeze for 30 minutes to 2 hours until very firm.
⏱️ 120 min - 2
Transfer a quarter of the frozen pork cubes to a food processor. Pulse the pork 25 to 30 times until it reaches a finely ground, loose, and friable texture. Transfer the ground pork to a large bowl and repeat the process for the remaining pork.
⏱️ 10 min - 3
In a separate mixer bowl, hand whisk together 40 grams light Chinese soy sauce, 36 grams potato starch, 30 grams Shaoxing wine, 30 grams granulated sugar, 30 grams water, 20 grams oyster sauce, 4 grams baking soda, 4 grams white pepper, and 3 grams kosher salt.
⏱️ 5 min - 4
Add the ground pork, 140 grams water chestnuts, 100 grams eggs, 60 grams minced scallions, and 20 grams grated fresh ginger root to the mixer bowl with the liquid base.
⏱️ 5 min - 5
Attach the paddle attachment to the mixer. Mix the ingredients at a low speed initially. Then, increase to medium speed and mix for about 2 minutes to intentionally overwork the meat, developing a bouncy, cohesive texture.
⏱️ 2 min - 6
Transfer the meat mixture to a large bowl. Use the "da" (打) technique by picking up the meat mixture and throwing it against the side of the bowl several times to further develop the bouncy texture. Lightly form the pork mixture into 8 balled portions.
⏱️ 10 min - 7
Line a sheet pan with parchment paper and place the formed meatballs on it. Chill them in the freezer for about 30 minutes to firm up.
⏱️ 30 min - 8
Heat approximately 2 1/2 inches of neutral oil in a wok or deep pan to 350°F (177°C) over medium-high heat.
⏱️ 5 min•🌡️ 350 - 9
Before frying, if the meatballs are a little flat from freezing, warm them again a little bit by reshaping them. Carefully lower 4 meatballs into the hot oil, going in from the side. Fry until they are golden brown on all sides, which takes about 6 minutes. This step is just to set the exterior, give it shape, and add a little extra color; it does not cook them through.
⏱️ 6 min•🌡️ 350 - 10
Transfer the browned meatballs to a plate. Allow the oil to return to the original temperature, then repeat the frying process with the remaining meatballs.
⏱️ 6 min•🌡️ 350 - 11
In a large pot (like a Dutch oven), heat 10 grams neutral oil over high heat. Add 10 grams garlic cloves, 30 grams 2-inch scallion pieces, and 30 grams sliced fresh ginger root. Cook for 2-3 minutes until fragrant.
⏱️ 3 min - 12
Stir in 20 grams dark Chinese soy sauce, 15 grams Shaoxing wine, 20 grams light Chinese soy sauce, and 10 grams oyster sauce. Cook for 30 seconds.
⏱️ 1 min - 13
Stir in 1 kilogram chicken stock, 10 grams toasted sesame oil, 4 grams Totole chicken bouillon powder, 15 grams granulated sugar, 3 grams kosher salt, and 1 gram white pepper. Bring the liquid to a simmer.
⏱️ 5 min - 14
Carefully arrange the pre-fried meatballs in the braising liquid. Cover the pot and let it simmer on low heat for 4 hours for preferred doneness.
⏱️ 240 min - 15
While the meatballs are braising, bring a pot of salted water to a boil. Add the 900 grams baby bok choy and cook for 1-2 minutes until tender-crisp. Drain and cool to room temperature.
⏱️ 5 min - 16
Once the meatballs are done braising, carefully remove them from the pot and set aside. Strain the braising liquid into a clean pot.
⏱️ 5 min - 17
In a small bowl, whisk together the remaining 30 grams water and 16 grams potato starch to create a slurry. Add the slurry to the strained braising liquid and bring to a simmer, stirring constantly, until the sauce has thickened to your desired consistency.
⏱️ 5 min - 18
Return the meatballs to the thickened braising liquid, ensuring they are well coated.
⏱️ 2 min - 19
To serve, arrange the cooked baby bok choy in a circle on a serving platter. Place the meatballs in the center, spooning extra braising sauce over them. Serve immediately with cooked jasmine rice.
⏱️ 5 min