Entree: China – Shanghai / Hu Cuisine – 狮子头 ➤ Shīzǐtóu (Large soft pork meatballs braised with cabbage in a savory soy-scented broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 45 min

Ingredients

- 1.5 lb (680 g) ground pork, 20–30% fat
- 4 oz (115 g) pork belly, finely chopped
- 1 large egg, approx. 50 g
- 3 tbsp (45 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 g) sugar
- 1/2 tsp (1 g) white pepper
- 1 tsp (6 g) fine salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil for searing
- 2 cups (480 ml) low-sodium chicken stock or water
- 6 large napa cabbage leaves, rinsed
- 3 scallions, finely sliced (white and green parts separated)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) light vegetable oil for braising (optional)
- 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) water for slurry (if thicker sauce desired)
- Chopped scallions or steamed greens for garnish

Instructions

1. In a large bowl combine ground pork, chopped pork belly, egg (approx. 50 g), Shaoxing wine, light soy sauce, sesame oil, cornstarch, sugar, white pepper, minced ginger, and the white parts of the scallions. Mix vigorously until mixture is sticky and well combined (about 3–5 minutes).
2. Divide the mixture into 6 equal portions and form into large, slightly flattened meatballs about 3–3.5 in (7–9 cm) across.
3. Heat 2 tbsp (30 ml) vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Sear meatballs, turning carefully, until golden on all sides, working in batches to avoid crowding. Transfer seared meatballs to a plate.
4. Line the bottom of the pot with napa cabbage leaves (reserve extra leaves for serving). Place meatballs on top of the cabbage. Pour in chicken stock (2 cups / 480 ml), add dark soy sauce for color, the green parts of the scallions, and a drizzle of light vegetable oil if using.
5. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 25–30 minutes until meatballs are cooked through and tender.
6. If you prefer a slightly thicker sauce, remove meatballs briefly, stir together cornstarch and water (1 tbsp / 8 g + 2 tbsp / 30 ml) and add to the pot. Simmer uncovered 2–3 minutes until sauce thickens, then return meatballs to the sauce to coat.
7. Adjust seasoning with salt and a splash of Shaoxing or soy if needed. Serve each meatball on a bed of the braised napa cabbage, spooning hot broth over, and garnish with chopped scallions or steamed greens.