Chinese Lion’s Head Meatballs

This iconic dish features oversized, juicy pork meatballs—tender as silk on the inside, golden and crisp on the outside—simmered in a savory red braising sauce and nestled atop tender Napa cabbage. The dish gets its name from the shape of the meatballs, which resemble a lion’s head surrounded by a flowing mane of cabbage. Chinese Lion’s Head Meatballs are perfect for gatherings or festive meals, where comfort food and show-stopping flavor come together in one deeply satisfying bite.

Recipe

Serving: 8 people
Prep time: 40 minutes
Cook time: 1 hour 10 minutes

For the Lion’s Head Meatballs:
1 ½ pounds ground pork (70% lean, 30% fat)
16 ounces firm tofu
2 eggs
2 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of salt
½ teaspoon white pepper
½ teaspoon minced ginger
2 stalks scallions, minced
1 handful cilantro stems
2 tablespoons cornstarch
4 tablespoons sesame oil
½ cup chicken stock
1 tablespoon all-purpose flour
6 cups canola oil (for frying)

For the red braise:
1 tablespoon canola oil
3 slices ginger
2 stalks scallions, cut into 1-inch pieces
1 cinnamon stick
2 star anise pods
1 tablespoon sugar
3 cups water
1 tablespoon soy sauce
½ tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
8 Napa cabbage leaves, halved crosswise

Instructions

1. Prepare the tofu and pork:

• Break the tofu into fine pieces in a large mixing bowl.
• Finely chop the ground pork on a cutting board until paste-like (about 5 minutes).
• Add pork to the tofu and mix thoroughly.

2. Make the meatball mixture:

• Add eggs, soy sauces, oyster sauce, Shaoxing wine, salt, pepper, ginger, scallions, cilantro stems, cornstarch, sesame oil, and chicken stock to the bowl.
• Mix well until the texture becomes a smooth paste.

3. Shape and coat the meatballs:

• Scoop about 1 cup of the mixture and form a large meatball.
• Lightly brush with all-purpose flour to help seal in moisture.
• Repeat with the remaining mixture and set the meatballs aside.

4. Fry the meatballs:

• Heat canola oil to 350°F (177°C) in a deep pan.
• Fry meatballs in batches for about 3 minutes, until golden and half-cooked.
• Remove and set aside.

5. Start the red braising:

• In a large clay pot over medium heat, add canola oil, ginger, scallions, cinnamon stick, and star anise. Stir-fry for 20 seconds until aromatic.
• Add sugar and cook until melted and caramelized (about 3 minutes).
• Pour in water, soy sauce, oyster sauce, and Shaoxing wine. Bring to a simmer.

6. Braise the meatballs:

• Layer the white stalks of Napa cabbage in the pot.
• Place meatballs on top, then cover them with the green leaves.
• Cover with a lid and simmer on low heat for 40 minutes.

Tips & notes

• Use firm tofu to help bind the meatball mixture while keeping the texture tender and juicy.
• Chopping the pork by hand gives the best texture, but pre-ground pork also works.
• The flour coating before frying helps seal in moisture and keeps the meatballs tender.
• If you don’t have a clay pot, a Dutch oven or a heavy pot with a lid will work well.
• Serve with steamed rice and ladle extra braising sauce over the top for an extra comforting touch.