Lion's Head Meatballs
Oversized pork meatballs braise in a savory broth until tender and silky.
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Cooking tools:
- Dutch oven
- Pot
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 1 1/2 pounds pork belly and pork shoulder, coarsely chopped or ground
- 4 water chestnuts, minced
- 2 scallions, minced, plus more for garnish
- 1 tablespoon ginger, minced
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 small napa cabbage, cut into large pieces
- 2 cups chicken stock
- 1 teaspoon sugar
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