Best Pork Meatballs You’ll Ever Eat • Taste Show
This is probably the best pork meatballs you’ll ever have. Recipe:
This seemingly simple meatball is one of the most famous dishes in Jiangnan cuisine which dates back thousands of years. Its Chinese name can be translated as “lion’s head meatballs simmered in clear broth.”
It is said that the meatballs got its name because it resembled lion’s flowing manes with the metaballs and surrounding cabbages in the soup.
The key of this recipe is to cut the pork belly by hand. Never use pork minced by the machine. More specifically, one has to sliver the pork, shred it, dice it then give it a chop. This is to retain the fiber of the meat to the largest extent so it can hold as much moisture as possible. The meat has to be slapped several times until it’s springy enough to hold together.
The lion’s head meatballs can be served with one other ingredient depending on the region and the season. It can be bambooshoot, mussel, Chinese cabbage or crab roe.
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Ingredient List:
Ginger 15g
Spring onion 15g
Pork belly 400g
Salt
White pepper
Sugar 3g
Cooking wine 1 tsp
Starch
Chicken broth
Chinese cabbage
Bok choy
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Lion’s Head Meatballs! Celebrate Chinese New Year with this dish for family unity!
LION’S HEAD MEATBALLS
1kg ground pork
1 tbsp. garlic, chopped
½ cup leeks, finely chopped
1 inch ginger, finely chopped
2 tbsp. rice wine
¼ cup Good Life Oyster Sauce
1 tsp. salt
1 tsp. brown sugar
2 pcs. whole eggs
1 can water chestnut, drained
½ cup Good Life Bread Crumbs
1 tsp. chicken powder
1 tbsp. all-purpose flour
Sauce:
2 to 3 cups water
100g dried shiitake mushrooms, sliced
¼ cup Good Life Oyster Sauce
½ tsp. ginger, grated
2 tsp. brown sugar
¼ cup spring onions, chopped
sesame oil, as needed
salt, as needed
black pepper, as needed
slurry
bok choy
How to Make Dan Dan Mian and Shizi Tou (Lion’s Head Meatballs)
Test cook Lan Lam and host Bridget Lancaster teach viewers how to prepare Dan Dan Mian (Sichuan Noodles with Chilli Sauce and Pork). Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for mortars and pestles. Test cook Dan Souza and Julia unlock the secrets to making perfect Shizi Tou (Lion’s Head Meatballs).
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Must Eat Red Braised Lion’s Head Meatballs Recipe, CiCi Li - Asian Home Cooking
Today we are going to make Red Braised Lion’s Head Meatballs. Why is it called Lion’s Head? Because the meatballs are so gigantic that they look like lions heads ????️. The Red Braised Lion's Head Meatballs are so delicious! Let’s get started.
Red Braised Lion's Head Meatballs Recipe:
1 Minute Cooking Video:
紅燒獅子頭做法,中文影片:
Red Braised Lion's Head Meatballs Serves: 8 people
Prep time: 40 minutes
Cook time 1 hour and 10 minutes
For the Lion's Head Meatballs:
1 1/2 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
1/2 teaspoon white pepper
1/2 teaspoon ginger, minced
2 stalks scallions, minced
1 handful cilantro stems
2 tablespoons cornstarch
4 tablespoons sesame oil
1/2 cup chicken stock
1 tablespoon all-purpose flour
6 cups canola oil, for frying
For the red braised:
1 tablespoon canola oil
3 ginger slices
2 stalk scallions, cut into 1 inch pieces
1 cinnamon
2 pieces star anise
1 tablespoon sugar
3 cups water
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
8 Napa cabbage leaves, halved crosswise
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Super Easy Chinese Meatballs w/ Cabbage Soup Recipe 白菜狮子头汤
This Meatballs with Cabbage Soup or 白菜狮子头汤 was Super yummy for me. To be honest, I have never craved for this soup because it just seemed so simple to me. How complex can the taste of this soup be? It's just meatballs and cabbage in chicken stock. But boy was I wrong. I really think Roland is talented. Every time I tell him what I'm craving for or what i want to try and he never failed to whip up something yummy that blows my mind away. He's a good homecook and a good hubby. Yes I'm very blessed. :)
Refer to the ingredient list below or go to our website here for your easy reference.
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Ingredients:
Serves 5 - 6
1.5L of chicken stock
Half a Chinese cabbage or as much as you want
700g of streaky pork - minced
A few dashes of white pepper
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of ginger juice
1 tablespoon of Chinese cooking wine
1 tablespoon of light soya sauce
1/2 tablespoon of sesame oil
1/2 an egg white
8 pieces of dried mushrooms - rehydrated & diced
1 stalk of spring onion
1/4 cup of cornstarch solution
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Claypot:
Magimix Food Processor:
Chicken stock:
Shaoxing wine aka Chinese cooking wine:
Low Sodium Light Soya Sauce:
Sesame Oil:
Chinese mushrooms:
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If you like this recipe, you might like these too:
Salted Egg Yolk Chicken 咸蛋鸡
Taiwanese Crispy Five Spice Pork Ribs 台湾五香排骨酥
Char Siu Recipe! Chinese BBQ Meat
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Lions head meatballs/狮子头 recipe for Chinese New Year
This dish is essentially Chinese style meatballs, first fried to brown the surface and to set its shape, then slowly cooked through by simmering in a soy sauce braising liquid. The braising liquid eventually gets turned into a sauce after by thickening with cornstarch.
It's perfect over rice, and the water chestnuts add a wonderful crunch to the meatballs. It gets its name because the meatballs are meant to resemble the head of the Chinese guardian lion, there is definitely no lion in this recipe at all
For the meatballs:
400g fatty minced pork
15g ginger, grated
15g spring onions, finely sliced
1 egg
40g Panko
30g shaoxing wine
30g soy sauce
15g oyster sauce
1/2 tsp white pepper
1/4 tsp five spice
1 tsp cornstarch
40g chicken stock
50g water chestnuts, diced
- combine all the ingredients together and slap the paste between your hands to knock out the air pockets between the meat, this prevents the meatballs from breaking apart
- shape into small bite sized balls and deep fry at 180C till nicely browned. It should only take 2-3 minutes
For the sauce,
1 tbsp cooking oil
2 garlic cloves
2 dried chillis(optional)
30g ginger, in large chunks
20g spring onions, white portion in large chunks
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
360g chicken stock
Sauté the garlic, ginger, spring onion, and dried chili in the oil on medium heat for about 2 minutes. Add in the liquid ingredients and bring to a boil. Then add in the fried meatballs and allow to simmer on low heat for 10 minutes. Turn off and add cornstarch slurry to thicken!
#lionshead #meatballs #chinesenewyear #lennard #lennardyeong