"Red Braised Lions Head" Meatball Recipe

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Dice the pork belly into pieces about the size of soybeans. Roughly chop over the meat with a cleaver for a couple of minutes so the bits stick together.
2. Dice the bamboo shoot and add it to the pork. Season with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp salt, 1 tsp sugar and white pepper to taste. Mix well and set aside.
3. Blend the scallion, ginger, garlic, Sichuan peppercorns and 1/2 cup water into a puree, then sieve it to remove stubborn bits.
4. Mix the strained liquid with 5 tbsp cornstarch.
5. Add the starch mixture to the pork in batches, stirring in one direction until absorbed. Add a little more liquid, keep stirring, and once it is all used, whisk the meat in one direction for another 4 to 5 minutes.
6. Divide the meat into 7 portions and shape each into a large meatball.
7. Heat 1.5 tbsp oil with 2 tbsp sugar over low heat, stirring constantly until caramelized. Add the Sichuan peppercorns, cinnamon stick, star anise, bay leaves, scallion strips, ginger slices and crushed garlic, and stir until fragrant.
8. Pour in 2.5 cups water and bring to a boil. Add 2.5 tbsp soy sauce, 1/4 cup Shaoxing wine and a drizzle of dark soy sauce.
9. Take the pot off the stove and deep-fry the meatballs in oil heated to 380°F (193°C) for 4 to 5 minutes, until golden brown.
10. Transfer the meatballs to the claypot and simmer on the lowest heat for 1 hour.
11. Serve with blanched baby bok choy and white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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GarlicGingerScallionPork bellyBok choyBamboo shoot