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Lion's head meatballs
Lion's head meatballs
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Ring in Chinese New Year with savory pork meatballs and crunchy cabbage.
Ingredients:
  • 750g pork mince
  • 3 shallots, trimmed, thinly sliced
  • 1 egg white, lightly whisked
  • 31.50 gm light soy sauce
  • 10.00 gm caster sugar
  • 60.00 ml dry sherry
  • 18.20 gm peanut oil
  • 20.00 gm cornflour
  • 1 baby wombok (Chinese cabbage), outer leaves removed
  • 500ml (2 cups) chicken style liquid stock
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 21.00 gm soy sauce
  • Steamed rice, to serve
Instructions:
  • Mix the mince, shallot, egg white, light soy sauce, sugar, and 1 tablespoon of sherry in a large bowl. Season with salt and pepper, then shape the mixture into 6 balls. Chill on a plate covered with plastic wrap in the fridge for 30 minutes before cooking.
  • Heat oil in a large non-stick frying pan. Coat meatballs with cornflour and cook in the pan for 5-6 minutes until golden brown. Transfer to a plate.
  • Preheat the oven to 160°C. Set aside 6 wombok leaves. Thinly slice the rest of the wombok. Layer the shredded wombok at the bottom of an ovenproof casserole dish. Wrap each meatball in a wombok leaf and place them in the dish. Pour in the stock, ginger, sherry, and soy sauce. Cover and bake for 1 1/2 hours until the meatballs are tender. Serve alongside rice.

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