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–+ servings
Lion's Head Meatballs

Lion's Head Meatballs

Shi zi tou - oversized, tender pork meatballs braised with napa cabbage, named for their resemblance to a lion's head resting on its mane.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: Chinese
Keyword: Braised, Jiangsu, Pork
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
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