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Red Braised Lion's Head Meatballs (红烧狮子头) [Video]

Have you ever tried a Chinese meatball? These delicious lion’s head meatballs are incredibly tender and juicy. They are braised in a flavourful broth and usually served on a bed of baby bok choy. We often enjoy these at our favourite northern Chinese restaurants but they can be easily made at home at a fraction of the price.
Many recipes will instruct you to deep fry the meatballs and braise for up to 4 hours but I don’t like deep frying at home and I just don’t have 4 hours to wait. Instead, I pop the meatballs under the broiler for 7-10 minutes. This helps to keep the shape of the meatball before braising. Then I only braise for about an hour and I find that they turn out perfect for a simple dinner at home.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 4 to 5
Author: Flo Lum

Ingredients

For the Meatballs

  • 1 lb fatty ground pork
  • 2 tsp ginger grated
  • 4 stalks green onion minced (save 1 Tbsp for garnish)
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 Tbsp ShaoHsing wine
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • ½ tsp white pepper
  • 2 tsp cornstarch
  • 2-4 Tbsp water

For the Sauce

  • 2 Tbsp avocado oil
  • ½ oz ginger bruised
  • 2-3 stalks green onions cut into 2 inch pieces
  • 2 Tbsp rock sugar
  • 1 Tbsp ShaoHsing wine
  • 2 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 cup chicken broth or water

For Assembling

  • 8 baby bok choy cut in half
  • 2 tsp salt
  • 1 tsp oil
  • 1 tsp green onion minced

Instructions

  • Preheat broiler.
  • In a medium mixing bowl, combine the pork, ginger and minced green onion, stirring in one direction.
  • Add egg and breadcrumbs and keep stirring in one direction.
  • Add soy sauce, ShaoHsing wine, oyster sauce, white pepper and cornstarch. Stir in one direction until the texture is sticky and comes together. Add 2 tablespoons water and stir until the mixture becomes soft and pasty. If needed, stir in another 2 tablespoons water.
  • Evenly divide the mixture into eight portions and shape into meatballs. Place the meatballs on a sheet pan lined with foil.
  • Place the meatballs under the broiler for 7-10 minutes until browned.
  • Meanwhile, in a wok or dutch oven on medium heat, add oil and rock sugar. Cook until the sugar is melted and caramelized. Add ginger and green onion pieces and stir fry for 30 seconds.
  • Pour in chicken broth and add ShaoHsing wine, soy sauce, dark soy sauce, and oyster sauce. Bring to a boil.
  • Gently place the meatballs. Turn the heat down to a low simmer. Cover and braise for 1 hour, flipping them once halfway through cooking.
  • Fill a medium pot with water. Add 2 teaspoons salt and 1 tablespoon oil to a medium pot of water. Bring it to a boil on high heat.
  • Once the water is boiling, add vegetables. Cook for 30 seconds.
  • Drain the vegetables and arrange them on a serving plate with a lip.
  • Gently place the meatballs on top of the vegetables. Spoon the sauce over the meatballs and garnish with remaining green onions.