Lion’s Head Meatball

Meatball

500 g ground pork70/30 meat to fat ratio

2 tbsp minced ginger

1 large egg

5 tbsp all-purpose flour

1 tbsp shaoxing wine

2 tbsp soy sauce

1 tbsp oyster sauce

½ tsp white pepper

½ tsp five spice powder

1 tbsp cornstarch

½ cup chestnut or water chestnutminced

saltto season

cooking oilfor frying

Braising sauce

1 tbsp canola oil

1 inch gingersliced thinly

2 tbsp brown sugar

1 tbsp shaoxing wine

2 tbsp soy sauce

1 tbsp oyster sauce

1 cup water

½ tbsp cornstarchmix wiht water to make slurry

1 tsp sesame oil

Garnish

Bok ChoyBlanched

Meatball

Combine all the meatball ingredients except for the cooking oil.

Mix vigorously for 5 mins or until it resembles a paste.

Device the meat mixture to 8-9 equal parts then shape into a ball

In a small pot, add the oil until it’s filled halfway. Pre-heat the oil to 350F over medium-high heat. Cook the meatballs by batch for 2 mins or until they turn golden brown. Set aside

Braising Sauce

Saute the ginger for 1 minute over high heat. Add the shaoxing wine, soy sauce, oyster sauce, water and brown sugar. Boil for two mins before adding the meatballs. Simmer for 10 mins. Turning the meatball halfway through.

To thicken the sauce, add the slurry and boil for another miinute. Stir in the green part of the onion leeks.

Finish with the sesame oil then transfer to a serving bowl with the bokchoy.

Print Options: