This traditional Huaiyang-style dish features succulent, tender pork meatballs that are expertly braised in a richly seasoned brown sauce. The lion’s head meatballs are notable for their delicate balance of flavors and textures – a combination of finely chopped pork, aromatic mushrooms, and water chestnuts for an added crunch – all brought together with a blend of soy sauce, cooking wine, and an assortment of spices. The preparation technique, from shaping large, tennis ball-sized meatballs to frying them until golden brown before slowly simmering them in a savory broth, showcases centuries-old Chinese culinary artistry. The result is a dish that is both hearty and refined, with a harmonious interplay of sweet, salty, and umami notes, and a pleasingly soft yet cohesive texture. Traditionally served as a centerpiece for family gatherings or special occasions, these braised meatballs capture the essence of classic Chinese comfort food, offering a warm, flavorful experience that stands the test of time.
Ingredients:
- Pork (preferably a mix of lean and fat, finely chopped, about 500 grams or 1.1 pounds)
- Water chestnuts (optional, finely chopped, about 100 grams or 3.5 ounces for added crispiness and flavor)
- Mushrooms (such as shiitake, finely chopped, about 50 grams or 1.8 ounces)
- Eggs (1, beaten)
- Scallions and ginger (finely chopped)
- Salt, sugar, soy sauce, starch, cooking wine, pepper, and other seasonings (to taste)
- Cooking oil (for frying)
- Broth or water (for braising)
- Carrots or other vegetables (sliced, for garnish, optional)
Instructions:
- Prepare the Meat Mixture:
- In a large bowl, combine the finely chopped pork, water chestnuts, mushrooms, beaten egg, finely chopped scallions, and ginger.
- Season with salt, sugar, soy sauce, cooking wine, and pepper to taste. Mix well in one direction until the mixture becomes sticky and well-combined.
- If you prefer a smoother texture, you can add a small amount of starch to the mixture, but traditional recipes often avoid starch to keep the lion's head 松散而形不散 (loose but cohesive in shape).
- Shape the Meatballs:
- Wet your hands slightly to prevent sticking.
- Take portions of the meat mixture and shape them into large meatballs, about the size of a tennis ball. Make sure they are tightly packed so they won't fall apart during cooking.
- Fry the Meatballs:
- Heat a large amount of oil in a wok or deep fryer to about 170°C (340°F).
- Carefully place the shaped lion's heads into the hot oil and fry until they are golden brown on all sides. This helps to set the shape and add a crispy outer layer.
- Remove from the oil and drain on paper towels.
- Braise the Meatballs:
- In a large pot or Dutch oven, pour out the excess oil, leaving just a small amount.
- Add the fried lion's heads back into the pot.
- Pour in enough broth or water to cover about half of the lion's heads.
- Add soy sauce, sugar, cooking wine, pepper, and other seasonings to taste. Bring to a boil.
- Lower the heat, cover, and simmer for about 40-60 minutes, or until the meat is tender and flavorful.
- Finalize and Serve:
- If desired, thicken the braising sauce with a little starch mixed with water.
- Remove the lion's heads from the pot and place them on a serving platter.
- Garnish with sliced carrots or other vegetables if using.
- Pour the braising sauce over the lion's heads and serve hot.
Enjoy your traditional Huaiyang-style Braised Meat Balls in Brown Sauce! Note that cooking times and ingredient proportions can be adjusted according to personal preferences and the specific cooking equipment used.
