Lion's Head Meatballs Recipe
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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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Lions head meatballs/狮子头 recipe for Chinese New Year
This dish is essentially Chinese style meatballs, first fried to brown the surface and to set its shape, then slowly cooked through by simmering in a soy sauce braising liquid. The braising liquid eventually gets turned into a sauce after by thickening with cornstarch.
It's perfect over rice, and the water chestnuts add a wonderful crunch to the meatballs. It gets its name because the meatballs are meant to resemble the head of the Chinese guardian lion, there is definitely no lion in this recipe at all
For the meatballs:
400g fatty minced pork
15g ginger, grated
15g spring onions, finely sliced
1 egg
40g Panko
30g shaoxing wine
30g soy sauce
15g oyster sauce
1/2 tsp white pepper
1/4 tsp five spice
1 tsp cornstarch
40g chicken stock
50g water chestnuts, diced
- combine all the ingredients together and slap the paste between your hands to knock out the air pockets between the meat, this prevents the meatballs from breaking apart
- shape into small bite sized balls and deep fry at 180C till nicely browned. It should only take 2-3 minutes
For the sauce,
1 tbsp cooking oil
2 garlic cloves
2 dried chillis(optional)
30g ginger, in large chunks
20g spring onions, white portion in large chunks
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
360g chicken stock
Sauté the garlic, ginger, spring onion, and dried chili in the oil on medium heat for about 2 minutes. Add in the liquid ingredients and bring to a boil. Then add in the fried meatballs and allow to simmer on low heat for 10 minutes. Turn off and add cornstarch slurry to thicken!
#lionshead #meatballs #chinesenewyear #lennard #lennardyeong
Lion's Head Meatballs | Easy Chinese Pork Meatballs | 獅子頭
Lion's Head Meatballs are delicious savoury pork meatballs slowly stewed with vegetables until they are tender moist and light.
INGREDIENTS
01. 500 g minced pork
02. 1 egg white
03. 4 spring onion
04. 1 Chinese Leaf
05. 1 tbsp light soy sauce
06. 1 tbsp Shaoxing rice wine
07. 1 tbsp sesame oil
08. 2 tsp sugar
09. 600ml chicken stock
10. 1 tbsp cooking oil
11. 1 tbsp corn flour
12. 1 tsp grated ginger
They are called lion head meatballs because they resemble the stylised guardian lions you can find outside Chinese temples and other buildings.
There are lots of versions of this dish in China but my recipe is one of the easiest. Traditionally, the dish would have been made with half-fat to lean meat. The meatballs are stewed until the fat melts. 50% fat is probably not acceptable today for most home cooks but I would not recommend using meat with less than 20% fat.
Lion's head meatballs are often served during banquets such as for Chinese New Year but they are pretty easy to make at home, if you have time to stew. You can make the meatballs in advance and are ideal as an everyday - family meal, especially if you pair the meatballs with rice or noodles.
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CHAPTERS
0:00 Introduction
0:34 Ingredients
1:13 Preparation
3:28 Cooking Method
5:34 Serving Suggestion
MUSIC
Awaken - Anno Domini Beats
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.
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