Lion's Head Meat Balls
These larger-than- usual pork meat balls are first fried, then simmered in stock. They are traditionally served with a fringe of greens such as pak-choi to represent the lion's mane.
Ingredients
- 450g / 1Ib lean pork, minced finely with a little fat
- 4-6 drained canned water chestnuts, finely chopped
- 5ml / 1 tsp finely chopped fresh root ginger
- 1 small onion, finely chopped
- 30ml / 2 tbsp dark soy sauce
- beaten egg, to bind
- 30ml / 2 tbsp cornflour, seasoned with salt and ground black pepper
- 30mI / 2 tbsp groundnut oil
- 300ml / ½ pint / 1¼ cups chicken stock
- 2.5ml / ½ tsp sugar
- 115g / 4oz pak-choi, stalks trimmed and the leaves rinsed
- salt and ground black pepper
Preparation
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- Mix the pork, water chestnuts, ginger and onion with 15ml / 1 tbsp of the soy sauce in a bowl. Add salt and pepper to taste, stir in enough beaten egg to bind, then form into eight or nine balls. Toss a little of the cornflour into the bowl and make a paste with the remaining cornflour and water.
- Heat the oil in a large frying pan and brown the meat balls all over. Using a slotted spoon, transfer the meat balls to a wok or deep frying pan.
- Add the stock, sugar and the remaining soy sauce to the oil that is left in the pan. Heat gently, stirring to incorporate the sediment on the bottom of the pan. Pour over the meat balls, cover and simmer for 20-25 minutes.
- Increase the heat and add the pak-choi. Continue to cook for 2-3 minutes or until the leaves are just wilted.
- Lift out the greens and arrange on a serving platter. Top with the meat balls and keep hot. Stir the cornflour paste into the sauce. Bring to the boil, stirring, until it thickens. Pour over the meat balls and serve at once.
VARIATION
Crab meat or prawns can be used instead of some of the pork in this recipe. Alternatively, you could try substituting minced lamb or beef for the minced pork used here.
Serves 2-3.