🦁 Braised Lion's Head・Homestyle Restaurant Hong Kong Style Pine-Fragrant Meatballs

Editor's Preface

Braised Lion's Head Meatballs are essentially large meatballs, perfectly balanced with a soft, smooth texture and a rich, meaty aroma. This Hong Kong-style dish combines the essence of Jiangsu and Zhejiang cuisine with local Hong Kong twists. The meatballs are crispy on the outside and tender on the inside, with the cabbage juicy and sweet, and the broth is truly exceptional. I've followed the recipes of a chef and a mother, and learned every detail, from selecting the meat and stirring it to preparing the broth. Even those who've cooked it at home will agree!

Ingredients preparation

• 300g half-fat and half-lean pork mince

• 70g firm tofu (crushed)

• 50g onion (chopped, sweet must be added)

• 1.5 teaspoons minced ginger

• 1 tablespoon egg white

• 1.5 teaspoons cornstarch

• 1 tablespoon oyster sauce

• 1 tablespoon light soy sauce

• 1 teaspoon sugar

• 1.5 teaspoons Shaoxing wine

• 1 pinch of white pepper

• 1/4 teaspoon sesame oil

• 250g scallions (cut into sections)

• 1 small scallion, 4 slices of ginger, 1 teaspoon minced garlic

• 300ml water or chicken broth

• 1.5 tablespoons oyster sauce

• 1 tablespoon light soy sauce

• 1.5 teaspoons sugar

• Red pepper diced/scallion garnish

Detailed steps

🧆 1. Pork filling

• Crush tofu and finely dice onion.

• Mix ground meat + tofu + onion + minced ginger + oyster sauce + light soy sauce + sugar + salt + white pepper + shochu + egg white + sesame oil + cornstarch.

• Editor's Tip: When blending the meat, be sure to stir and beat it in one direction for a long time until it becomes sticky and elastic before rolling it into balls.

• Divide into 6 large balls and roll into balls.

🍳 2. Deep-fry until firm

• Heat plenty of oil, deep-fry the lion's head on medium-high heat until golden brown (about 3 minutes per side), remove from the oil and set aside.

🥬 3. Cabbage base + braised sauce

• Place the cut shallots on the bottom of the dish, sauté the ginger slices and green onion segments until fragrant, then add minced garlic and stir-fry.

• Add oyster sauce, soy sauce and sugar to water/chicken broth, bring to a boil and mix into sauce.

• Place the cabbage on the bottom and add the meatballs (if you have mushrooms, add them together).

• Bring to a boil over high heat, then reduce to medium-low heat and simmer, covered and baked for 30 minutes (you can turn it over), until the meatballs have absorbed the soup and become soft.

🥄 4. Garnish

• When the sauce thickens slightly, sprinkle with chopped green onion and chili pepper.

Editor's Tips

• Tofu and onions make the meatballs loose, and adding egg whites and gelatin makes them gelatinous for the best texture.

• The fat-to-lean ratio of 1:1 or 3:7 is the most smooth and non-greasy. It is best not to use only lean meat.

• If you don’t like greasiness, you can fry it instead of deep-frying or baking it in the oven. It will taste the same as braising it after baking.

• Cabbage can be added in the last 10 minutes to keep the taste fresh and sweet.

• You can add oyster sauce, light soy sauce, or a little dark soy sauce to the sauce base to make the color and aroma more Hong Kong style.

Eating experience 😋

The meatballs are soaked in soup, with a slightly crispy outer layer and tender and fluffy inside. The cabbage is sweet and refreshing. The soup base is perfect for rice, and both the elderly and children praise it!

summary

Braised Lion's Head is full of reunion symbolism, and this simple dish is sure to surpass restaurant dishes. Why not make a big bowl tonight and enjoy it with the whole family! 🦁🍲🥢