morsels45

morsels45 said

Lion’s head meatballs

Meatballs the size of a fist, braised until they barely hold, sat in cabbage.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make lion’s head meatballs

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Braised in cabbage

90 minutes · serves 4 · Medium

What you need

  • 600g minced pork, not too lean
  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 spring onion, chopped
  • Thumb of ginger, grated
  • 1 Chinese cabbage, quartered
  • 600ml stock
  • White pepper

What you do

  1. 1Mix the pork with the cornflour, soy, sugar, spring onion, ginger and pepper, then throw it against the bowl twenty times. It should hold together tightly.
  2. 2Shape four very large balls, bigger than you think.
  3. 3Brown them gently all over in oil — they are fragile, use two spoons.
  4. 4Lay the cabbage in a pot, sit the meatballs on it, pour the stock around.
  5. 5Cover and simmer an hour. They will soften rather than firm up, which is the whole idea.

Steamed, lighter

50 minutes · serves 4 · Easy

What you need

  • 500g minced pork
  • Cornflour
  • Ginger
  • Spring onion
  • Cabbage leaves
  • Soy sauce

What you do

  1. 1Same mix, same throwing.
  2. 2Sit the balls on cabbage leaves in a steamer, 35 minutes.
  3. 3Cleaner tasting, and no browning to go wrong.