Best Pork Meatballs You’ll Ever Eat • Taste Show
This is probably the best pork meatballs you’ll ever have. Recipe:
This seemingly simple meatball is one of the most famous dishes in Jiangnan cuisine which dates back thousands of years. Its Chinese name can be translated as “lion’s head meatballs simmered in clear broth.”
It is said that the meatballs got its name because it resembled lion’s flowing manes with the metaballs and surrounding cabbages in the soup.
The key of this recipe is to cut the pork belly by hand. Never use pork minced by the machine. More specifically, one has to sliver the pork, shred it, dice it then give it a chop. This is to retain the fiber of the meat to the largest extent so it can hold as much moisture as possible. The meat has to be slapped several times until it’s springy enough to hold together.
The lion’s head meatballs can be served with one other ingredient depending on the region and the season. It can be bambooshoot, mussel, Chinese cabbage or crab roe.
#meatballsrecipe #porkbelly #meatball
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Ingredient List:
Ginger 15g
Spring onion 15g
Pork belly 400g
Salt
White pepper
Sugar 3g
Cooking wine 1 tsp
Starch
Chicken broth
Chinese cabbage
Bok choy
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Woo Can Cook | Braised “Lion's Head” Meatballs (Shizitou)
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
This is a recipe for a Shanghainese meatball dish called Lion's Head meatball or shi zitou which I grew up eating as a kid a lot from a restaurant in the SF Richmond district called Dragon House. My dad and I have gone back and forth about the use of corn starch vs. panko in this dish. I ended up settling on panko cause I think it makes for a more tender meatball, but my dad swears by corn starch. Hope you give it a try!
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INGREDIENTS (meatballs, yields 8)
- 4 cloves garlic, crushed and minced
- 4 tbsp ginger, minced
- 1 lb ground pork
- 1 egg
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tsp white pepper
- 1/2 cup panko breadcrumb
- 1/4 cup water chestnuts, minced
INGREDIENTS (braising sauce)
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp shaoxing wine
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce
- 3 tbsp lao gan ma (spicy chili crisp)
INGREDIENTS
- 8 oz baby bok choy
- 4 cloves garlic
- 4 tbsp ginger
- 2 tbsp corn starch
- water
- vegetable oil
- kosher salt
PREP
- COMBINE all meatball ingredients
- FORM meatballs into eight 2 oz meatballs, set aside
- COMBINE all braising sauce ingredients, set aside
- SLICE baby bok choy in half, set aside
- CRUSH AND MINCE garlic, set aside
- PEEL AND FINE MINCE ginger, set aside
- COMBINE corn starch with equal parts water and mix until dissolved. Set aside
ON THE STOVE
- HEAT a wok as hot as possible, then add 6 tbsp vegetable oil to the wok and long yao
- ADD meatballs to the wok 4 at a time and sear for 3 minutes, then rotate until all sides are seared
- REMOVE meatballs and wipe wok down
- ADD 4 tbsp vegetable oil to the wok, and long yao
- ADD garlic and ginger and saute until fragrant, about 10-15 seconds
- ADD bok choy to the wok and toss for 1-2 minutes until tender
- ADD meatballs back to the wok, followed by the braising sauce and corn starch slurry
- BRAISE for 2-3 minutes, then season with kosher salt to taste
- SERVE over rice
How to make SWEET & SOUR LION'S HEAD MEATBALLS RECIPE
Everyone loves meatballs except these are steamed rather than pan-fried and they are called Lion's Head Meatballs. They are healthier to eat but still full of flavour (even on their own without a sauce). The meatballs are called 'Lion's Head' because they are bigger than the usual size meatballs and normally eaten with cabbage which resembles the lion's mane. Here, I uses red pepper (for colour) to act as the lion's mane which red also signifies 'danger', incorporated water chestnuts to give them a crunch and make a sweet and sour sauce with it to add an extra dimension of flavour.
Ingredients (for the meatballs):
400g minced pork
120g tinned water chestnuts, chopped finely
11/2 inches ginger, chopped finely
3 stalks of spring onion, sliced (reserved some for garnish)
1 tsp salt
1 tsp sugar
2 Tbsp Shaoxing chinese wine
11/2 Tbsp light soy sauce
Few dashes of ground white pepper
1 tsp corn flour
1 egg
Also need:
1 small onion, quartered
1 red pepper, quartered
1 large tomato, chopped
2 cloves of garlic, chopped finely
1/2 tsp Maggi seasoning or light soy sauce
Salt, season to taste
Oil for cooking
Sauce:
1 tsp sesame oil
4 Tbsp tomato ketchup
1 Tbsp rice wine vinegar
150mls water (or use the juices from steaming meatballs) + 1 tsp corn flour
1 tsp Maggi seasoning (optional- extra flavouring)
#sweetsoursauce #porkmeatballs #meatballs
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How to Cook Lamb Lionshead Meatballs and Ginger Scallion Buttered Noodles
The most dramatic, tender, and tastiest meatball you’ll ever have. They're not made of actual lion meat but are said to resemble the head and mane of a lion because they're just so big. As I just said before, dramatic.
Music: Alec’s Lounge by Phorhead
Ingredients
2 lbs ground lamb
1 block tofu, cumbled
4 water chestnuts, peeled and minced
Bunch of parsley, minced
Nappa cabbage, minced
Scallions, minced
Ginger and garlic, grated
Light soy sauce
5 spice
Ground cumin
Broth
Ginger
Scallions
Chicken Powder and water, or prepared stock
Directions
Mix all the meatball ingredients and flavoring elements together and form large fist sized meatballs (or as large as you can manage without the falling apart)
Fry at 375º only until browned
Poach the fried meatballs in broth for 45 minutes
Serve
Lion's Head Meatballs - Food Wishes
I’m a big fan of meatballs, and a really big fan of really big meatballs, so you can imagine my excitement when I heard about something called Lion’s Head Meatballs, which were described as not only extra large in size, but also supposedly looked like the head of a lion.
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How To Make Chinese Style Beef Meatballs - Lion’s Head Meatballs - Marion's Kitchen
How to make beef meatballs Chinese style...just like those steamed dim sum Chinese meatballs.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.