Servings: 6 servings
Calories: 342kcal
Ingredients
- 600 g ground pork not too lean
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp fresh ginger minced
- 1 egg
- 1 tsp glucomannan powder
- 2 scallions finely chopped
- 2 tbsp avocado oil
- 1 head napa cabbage cut into large pieces
- 2 cups chicken broth
- 1 tbsp soy sauce for braising
- 1 tsp sesame oil
Instructions
- Combine ground pork, soy sauce, Shaoxing wine, ginger, egg, glucomannan powder, and scallions in a bowl. Mix gently until just combined - overmixing toughens the meatballs.
- Shape into 6 large, loosely packed meatballs, each about the size of a fist.
- Heat avocado oil in a large pot over medium-high heat. Sear the meatballs on all sides until browned, 4-5 minutes total. Remove and set aside.
- Add the napa cabbage to the pot and arrange the meatballs on top.
- Pour in the chicken broth and soy sauce. Bring to a simmer, cover, and braise on low heat for 40-45 minutes, until the meatballs are cooked through and tender.
- Finish with a drizzle of sesame oil before serving.
Notes
Chef's Tip: Handle the meat mixture gently and shape loosely - the meatballs should stay tender and slightly loose-textured, not dense like a firm burger patty. Keto Swaps: a touch of glucomannan powder replaces the usual cornstarch binder in the meatball mixture.
Nutrition
Calories: 342kcal | Protein: 24g | Fat: 24g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
Shi zi tou takes its name from its shape — an oversized, loosely packed meatball resembling a lion’s head resting on a mane of braised cabbage.
A touch of glucomannan powder replaces the usual cornstarch binder in the meatball mixture.