Lion's Head Meatballs (Shi Zi Tou)

Ingredients

• fatty ground pork (around 30% fat)600 g
• water chestnuts, finely diced60 g
• fresh ginger, grated1 tbsp
• scallion, finely chopped2
• egg1
• light soy sauce2 tbsp
• Shaoxing wine2 tbsp
• white pepper0.5 tsp
• cornstarch2 tbsp
• ice water60 ml
• napa cabbage, halved lengthwise1 small head
• neutral oil2 tbsp
• chicken stock800 ml
• dark soy sauce1 tsp
• rock sugar1 tsp

Steps

1. 1

   Combine and stir pork mixture.

   Combine pork, water chestnuts, ginger, scallion, egg, light soy, Shaoxing, white pepper, and cornstarch in a bowl. Stir vigorously in one direction for 4 minutes, adding ice water in three additions until the mixture turns sticky and pale.

2. 2

   Shape large meatballs.

   With wet hands, shape into 4 large meatballs, each about the size of a tennis ball. Toss gently between palms to compact.

3. 3

   Sear meatballs in pot.

   Heat oil in a wide pot over medium-high. Sear meatballs 2 minutes per side until burnished but not cooked through. Remove.

4. 4

   Sear napa cabbage.

   Lay napa cabbage cut-side down in the same pot. Sear 2 minutes until edges char.

5. 5

   Add liquids and nestle meatballs.

   Pour in stock, dark soy, and rock sugar. Nestle meatballs back among the cabbage.

6. 6

   Cover and braise on lowest flame.

   Cover and braise on the lowest flame for 60 minutes, never letting it boil hard.

7. 7

   Serve meatballs with broth.

   Ladle meatballs, cabbage, and clear broth into bowls. Finish with a few drops of sesame oil.