Braised Pork Meatballs with Napa Cabbage — Jiangsu Lion's Head Pork Meatball Stew
Oversized pork meatballs from Yangzhou braised low and slow with napa cabbage in a rich clear stock.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 225g minced pork, 30g chopped water chestnuts, 0.5 tbsp grated ginger, 1 minced garlic clove, 2.25 tsp light soy sauce, 2.25 tsp Shaoxing wine, 0.5 tsp sesame oil, 0.5 tsp cornstarch, 1 beaten egg, 0.25 tsp white pepper, and 0.25 tsp salt. Mix vigorously in one direction 2–3 minutes until sticky. Divide into 4 portions and shape into large balls. Separate 125g napa cabbage leaves.
Sear
Heat 0.5 tbsp neutral oil in a medium casserole or deep saucepan over medium-high heat. Brown meatballs on all sides 3–4 minutes until golden. Remove and set aside.
Build
Line casserole base with napa cabbage leaves. Place meatballs on top. Pour 250ml chicken stock and 0.5 tsp dark soy sauce over. Bring to a boil, skim foam, reduce to lowest heat.
Braise
Cover and braise 60–65 minutes until meatballs are tender and broth is rich. While braising, blanch 125g halved choy sum in boiling salted water 1–2 minutes until bright. Drain well.
Finish
Fry 1 minced garlic clove in 0.5 tbsp oil over medium heat 20–30 seconds until golden. Pour over greens with 2.25 tsp oyster sauce and 0.25 tsp sesame oil; toss to coat. Taste broth and adjust seasoning.
Plate
Serve meatballs and broth directly from the pot with 200g steamed jasmine rice and garlic greens alongside.
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