Lion's Head

Indulge in the rich, savory flavors of Lion’s Head, a classic Chinese dish named for its oversized pork meatballs that resemble the head of a lion with napa cabbage as its ‘mane.’ This hearty and comforting recipe combines tender, juicy meatballs made with ground pork, finely chopped water chestnuts, and a fragrant blend of soy sauce, Shaoxing wine, and sesame oil. After a quick sear for a golden crust, the meatballs are gently simmered with napa cabbage in a flavorful chicken broth, allowing the ingredients to meld into a soul-warming dish. Perfect for cooler days, this one-pot wonder is served steaming hot with a drizzle of the rich broth and pairs beautifully with a side of fluffy steamed rice. Whether you're looking to recreate authentic Chinese home-cooking or impress with a unique, hearty dish, Lion’s Head will deliver on both taste and tradition.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Ground pork (preferably 70% lean, 30% fat)
• 50 grams Water chestnuts (chopped finely)
• 3 stalks Green onions (finely chopped)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon Sesame oil
• 1 teaspoon Salt
• 0.5 teaspoon White pepper powder
• 2 tablespoons Cornstarch
• 1 large Egg
• 4 tablespoons Vegetable oil (for frying)
• 300 grams Napa cabbage leaves
• 500 milliliters Chicken broth
• 1 teaspoon Sugar

Directions

Step 1

In a large mixing bowl, combine ground pork, finely chopped water chestnuts, green onions, grated ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper powder, cornstarch, and the egg.

Step 2

Using your hands, mix the ingredients thoroughly until the mixture becomes sticky and well-combined. This step ensures the meatballs will be tender and cohesive.

Step 3

Divide the mixture into 6 large portions and roll each into a ball with slightly wet hands to prevent sticking.

Step 4

Heat vegetable oil in a large frying pan over medium heat. Add the meatballs and lightly sear them for about 2-3 minutes per side, until golden. Remove and set aside.

Step 5

In a separate pot or deep skillet, lay a layer of napa cabbage leaves on the bottom. Place the seared meatballs on top, then surround them with the remaining cabbage leaves.

Step 6

Pour the chicken broth into the pot and add sugar. Cover the pot with a lid and bring to a boil over medium heat.

Step 7

Once boiling, reduce the heat to low and simmer for 40 minutes, allowing the meatballs to absorb the flavors of the broth and cabbage.

Step 8

Gently remove the meatballs and cabbage from the pot, and arrange them on a serving plate. Drizzle some of the broth over the top for extra moisture and flavor.

Step 9

Serve the Lion's Head meatballs hot with steamed rice for a complete and comforting meal.

Nutrition Facts

Serving size	(1608.5g)

Amount per serving	% Daily Value*
Calories	2605.9

Total Fat 227.3g	0%
Saturated Fat 66.8g	0%
Polyunsaturated Fat 7.8g
Cholesterol 619.5mg	0%
Sodium 5199.1mg	0%
Total Carbohydrate 49.7g	0%
Dietary Fiber 7.8g	0%
Total Sugars 14.1g
Protein 107.2g	0%

Vitamin D 53.8IU	0%
Calcium 370.4mg	0%
Iron 9.0mg	0%
Potassium 2956.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.5%

Protein: 16.0%

Carbs: 7.4%