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Lion's Head Meatballs

Lion's Head Meatballs
1 hr 28 min · 25 min active · makes 4 balls · ~2.4 kg · Trivial

Lion's Head meatballs: hand-chopped pork belly seasoned with ginger, Shaoxing wine and soy, braised on napa cabbage in chicken stock for a classic Chinese comfort dish.

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Ingredients
0/17 gathered · 4 servings
600g
100g
20g
4piece
1piece
2tbsp
3tbsp
1tbsp
1tsp
1tsp
1tbsp
2tbsp
2tsp
60ml
600g
500ml
250ml
Tools
14 items
Serveware
1 item
Procedure
37 steps
1 of 37

Slice the pork belly into rough chunks about 3 cm thick, keeping the fat and lean together.

Pork belly · 600 g
⏱ 1 min
ResultBite-sized sliced pork belly
2 of 37

Rock the knife back and forth over the pork slices, turning the board a quarter-turn every few strokes, until you have a coarse, uneven mince with visible flecks of fat — stop well before it becomes paste.

Bite-sized sliced pork belly · step 1
⏱ 10 min
ResultCoarsely hand-chopped pork
3 of 37

Scrape the chopped pork off the board into the large mixing bowl.

Coarsely hand-chopped pork · step 2
⏱ 10s
ResultCoarsely hand-chopped pork
4 of 37

Finely chop the water chestnuts into small pieces roughly 3–4 mm across.

Water chestnuts · 100 g
⏱ 1 min
ResultFinely chopped water chestnuts
5 of 37

Tip the finely chopped water chestnuts into the bowl with the pork.

Finely chopped water chestnuts · step 4
⏱ 8s
ResultFinely chopped water chestnuts and coarsely hand-chopped pork
6 of 37

Peel the ginger with a peeler, scraping away all the papery skin.

Ginger · 20 g
⏱ 20s
ResultPeeled ginger
7 of 37

Grate the peeled ginger on the fine side of the grater directly onto the board.

Peeled ginger · step 6
⏱ 30s
ResultGrated ginger
8 of 37

Scrape the grated ginger into the bowl.

Grated ginger · step 7
⏱ 8s
ResultGrated ginger and finely chopped water chestnuts and coarsely hand-chopped pork
9 of 37

Trim the root ends and any wilted outer leaves from the spring onions and discard the trimmings.

Spring onions · 4 piece
⏱ 20s
ResultTrimmed spring onions
10 of 37

Strip away the outermost layer of each spring onion with the side of the knife and discard it.

Trimmed spring onions · step 9
⏱ 15s
ResultPeeled spring onions
11 of 37

Finely chop the spring onions, white and green parts alike, into small rounds.

Peeled spring onions · step 10
⏱ 45s
ResultFinely chopped spring onions
12 of 37

Tip the finely chopped spring onions into the bowl.

Finely chopped spring onions · step 11
⏱ 8s
ResultCoarsely hand-chopped pork mixture
13 of 37

Crack the egg into the bowl, discarding the shell.

Egg · 1 piece
⏱ 8s
ResultCoarsely hand-chopped pork and egg mixture
14 of 37

Pour the Shaoxing rice wine into the bowl.

Shaoxing rice wine · 2 tbsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
15 of 37

Add 2 tablespoons of the light soy sauce to the bowl.

Light soy sauce · 2 tbsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
16 of 37

Add the dark soy sauce to the bowl.

Dark soy sauce · 1 tbsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
17 of 37

Add the ground white pepper to the bowl.

Ground white pepper · 1 tsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
18 of 37

Add the sugar to the bowl.

Sugar · 1 tsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
19 of 37

Drizzle the sesame oil into the bowl.

Sesame oil · 1 tbsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
20 of 37

Spoon the cornstarch into the bowl.

Cornstarch · 2 tbsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
21 of 37

Add the salt to the bowl.

Salt · 1 tsp
⏱ 5s
ResultCoarsely hand-chopped pork and egg mixture
22 of 37

Stir and fold the mixture vigorously in one direction for about 90 seconds until it becomes sticky and cohesive.

⏱ 1 min 30s
ResultLion's head meatball mixture
23 of 37

With wet hands, divide the mixture into 4 equal portions and roll each into a large, smooth ball.

⏱ 30s
Result4 raw meatballsused in step 26
24 of 37

Pour the vegetable oil into the large frying pan.

Vegetable oil · 60 ml
⏱ 5s
ResultVegetable oil
25 of 37

Heat the oil over medium-high heat until it shimmers.

⏱ 1 min
ResultHeated Oil
26 of 37

Lower the meatballs carefully into the hot oil and fry, turning them gently with a spoon, until they are golden brown all over.

4 raw meatballs · step 23
⏱ 4 min
ResultBrowned meatballs
27 of 37

Lift the browned meatballs out of the pan with a slotted spoon and set them aside on the plate.

Browned meatballs · step 26
⏱ 15s
ResultBrowned meatballsused in step 34
28 of 37

Cut the napa cabbage crossways into wide ribbons about 5 cm across.

Napa cabbage · 600 g
⏱ 1 min
ResultSliced napa cabbageused in step 33
29 of 37

Pour the chicken stock into the large saucepan.

Chicken stock · 500 ml
⏱ 8s
ResultChicken stock
30 of 37

Add the water to the saucepan.

Water · 250 ml
⏱ 5s
ResultChicken stock and water
31 of 37

Add the remaining light soy sauce to the saucepan.

Light soy sauce · 1 tbsp
⏱ 5s
ResultChicken stock and water and light soy sauce
32 of 37

Add the remaining salt to the saucepan.

Salt · 1 tsp
⏱ 5s
ResultChicken stock mixture
33 of 37

Scatter the sliced cabbage into the saucepan and spread it into an even layer.

Sliced napa cabbage · step 28
⏱ 10s
ResultSliced napa cabbage and chicken stock mixture
34 of 37

Nestle the browned meatballs on top of the cabbage, pressing them down gently so they are half-submerged in the broth.

Browned meatballs · step 27
⏱ 15s
ResultSliced napa cabbage and chicken stock mixture
35 of 37

Bring the liquid to a boil over high heat.

⏱ 2 min
ResultJust-simmering broth with meatballs
36 of 37

Set the lid on the saucepan.

⏱ 10s
37 of 37

Reduce the heat to the lowest setting and simmer, covered, for 1 hour until the meatballs are completely cooked through and the cabbage has turned silky and tender.

⏱ 1 hr
ResultBraised lion's head meatballs
Total Time1 hr 28 min
Serving
  1. Spoon the cabbage into a large deep serving bowl, place the meatballs on top, then ladle the fragrant broth over everything and bring straight to the table.
Nutrition
per serving
Estimated · pre-cooking · 100% ingredients covered
NutrientPer serving
1,067kcal
24g
100g
32g
18g
6g
3g
2,651mg
Ingredients0/17
Tools0/14
Recipe

Lion's Head Meatballs

Lion's Head meatballs: hand-chopped pork belly seasoned with ginger, Shaoxing wine and soy, braised on napa cabbage in chicken stock for a classic Chinese comfort dish.

What you’ll doYou will hand-chop pork belly to a coarse mince, mix it with ginger, spring onions, water chestnuts and seasonings, then shape into four large balls. Fry them until golden, then braise them on a bed of sliced cabbage in stock for an hour until the meatballs are cooked through and the cabbage turns silky.

Serves4
Total1 hr 28 min
LevelMedium

Ingredients

  • Pork belly600 g
  • Water chestnuts100 g
  • Ginger20 g
  • Spring onions4 piece
  • Egg1 piece
  • Shaoxing rice wine2 tbsp
  • Light soy sauce3 tbsp
  • Dark soy sauce1 tbsp
  • Ground white pepper1 tsp
  • Sugar1 tsp
  • Sesame oil1 tbsp
  • Cornstarch2 tbsp
  • Salt2 tsp
  • Vegetable oil60 ml
  • Napa cabbage600 g
  • Chicken stock500 ml
  • Water250 ml

Tools

SpoonPan lidLarge mixing bowlLarge frying panLarge heavy based saucepanChef's knifeSlotted spoonWooden spoonLarge deep serving bowlGraterPeelerLadlePlateChopping board

Method

1
Slice the pork belly into rough chunks about 3 cm thick, keeping the fat and lean together.
1 minChopping board, Chefs knifePork belly · 600 g
2
Rock the knife back and forth over the pork slices, turning the board a quarter-turn every few strokes, until you have a coarse, uneven mince with visible flecks of fat — stop well before it becomes paste.
10 minChopping board, Chefs knifeBite-sized sliced pork belly · step 1
3
Scrape the chopped pork off the board into the large mixing bowl.
10sLarge mixing bowlCoarsely hand-chopped pork · step 2
4
Finely chop the water chestnuts into small pieces roughly 3–4 mm across.
1 minChopping board, Chefs knifeWater chestnuts · 100 g
5
Tip the finely chopped water chestnuts into the bowl with the pork.
8sLarge mixing bowlFinely chopped water chestnuts · step 4
6
Peel the ginger with a peeler, scraping away all the papery skin.
20sChopping board, PeelerGinger · 20 g
7
Grate the peeled ginger on the fine side of the grater directly onto the board.
30sChopping board, GraterPeeled ginger · step 6
8
Scrape the grated ginger into the bowl.
8sLarge mixing bowlGrated ginger · step 7
9
Trim the root ends and any wilted outer leaves from the spring onions and discard the trimmings.
20sChopping board, Chefs knifeSpring onions · 4 piece
10
Strip away the outermost layer of each spring onion with the side of the knife and discard it.
15sChopping board, Chefs knifeTrimmed spring onions · step 9
11
Finely chop the spring onions, white and green parts alike, into small rounds.
45sChopping board, Chefs knifePeeled spring onions · step 10
12
Tip the finely chopped spring onions into the bowl.
8sLarge mixing bowlFinely chopped spring onions · step 11
13
Crack the egg into the bowl, discarding the shell.
8sLarge mixing bowlEgg · 1 piece
14
Pour the Shaoxing rice wine into the bowl.
5sLarge mixing bowlShaoxing rice wine · 2 tbsp
15
Add 2 tablespoons of the light soy sauce to the bowl.
5sLarge mixing bowlLight soy sauce · 2 tbsp
16
Add the dark soy sauce to the bowl.
5sLarge mixing bowlDark soy sauce · 1 tbsp
17
Add the ground white pepper to the bowl.
5sLarge mixing bowlGround white pepper · 1 tsp
18
Add the sugar to the bowl.
5sLarge mixing bowlSugar · 1 tsp
19
Drizzle the sesame oil into the bowl.
5sLarge mixing bowlSesame oil · 1 tbsp
20
Spoon the cornstarch into the bowl.
5sLarge mixing bowlCornstarch · 2 tbsp
21
Add the salt to the bowl.
5sLarge mixing bowlSalt · 1 tsp
22
Stir and fold the mixture vigorously in one direction for about 90 seconds until it becomes sticky and cohesive.
1 min 30sLarge mixing bowl, Wooden spoon
23
With wet hands, divide the mixture into 4 equal portions and roll each into a large, smooth ball.
Result · 4 raw meatballs · used in step 26
30sLarge mixing bowl
24
Pour the vegetable oil into the large frying pan.
5sLarge frying panVegetable oil · 60 ml
25
Heat the oil over medium-high heat until it shimmers.
1 minLarge frying pan
26
Lower the meatballs carefully into the hot oil and fry, turning them gently with a spoon, until they are golden brown all over.
4 minLarge frying pan, Spoon4 raw meatballs · step 23
27
Lift the browned meatballs out of the pan with a slotted spoon and set them aside on the plate.
Result · Browned meatballs · used in step 34
15sPlate, Slotted spoonBrowned meatballs · step 26
28
Cut the napa cabbage crossways into wide ribbons about 5 cm across.
Result · Sliced napa cabbage · used in step 33
1 minChopping board, Chefs knifeNapa cabbage · 600 g
29
Pour the chicken stock into the large saucepan.
8sLarge heavy based saucepanChicken stock · 500 ml
30
Add the water to the saucepan.
5sLarge heavy based saucepanWater · 250 ml
31
Add the remaining light soy sauce to the saucepan.
5sLarge heavy based saucepanLight soy sauce · 1 tbsp
32
Add the remaining salt to the saucepan.
5sLarge heavy based saucepanSalt · 1 tsp
33
Scatter the sliced cabbage into the saucepan and spread it into an even layer.
10sLarge heavy based saucepanSliced napa cabbage · step 28
34
Nestle the browned meatballs on top of the cabbage, pressing them down gently so they are half-submerged in the broth.
15sLarge heavy based saucepanBrowned meatballs · step 27
35
Bring the liquid to a boil over high heat.
2 minLarge heavy based saucepan
36
Set the lid on the saucepan.
10sLarge heavy based saucepan, Pan lid
37
Reduce the heat to the lowest setting and simmer, covered, for 1 hour until the meatballs are completely cooked through and the cabbage has turned silky and tender.
1 hrLarge heavy based saucepan
38
Spoon the cabbage into a large deep serving bowl, place the meatballs on top, then ladle the fragrant broth over everything and bring straight to the table.
Result · Braised lion's head meatballs
20sLarge deep serving bowl, LadleBraised lion's head meatballs · step 37
Printed 6 October 2026