Lion’S Head Pork

Lion's Head pork is a classic Chinese banquet dish featuring large, tender meatballs made from coarsely chopped pork, water chestnuts, and celery. This recipe delivers a satisfying texture with a savory, umami-rich flavor from soy sauce and aromatic spices. The meatballs are gently browned and then simmered to perfection, ensuring they remain juicy and flavorful. Served over a bed of wilted cabbage, this dish is perfect for family dinners or special occasions where you want to impress with homemade comfort food. It pairs beautifully with steamed rice to soak up the delicious juices.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 5

Calories: 310.4

Description

Lion's Head pork is a classic Chinese banquet dish featuring large, tender meatballs made from coarsely chopped pork, water chestnuts, and celery. This recipe delivers a satisfying texture with a savory, umami-rich flavor from soy sauce and aromatic spices. The meatballs are gently browned and then simmered to perfection, ensuring they remain juicy and flavorful. Served over a bed of wilted cabbage, this dish is perfect for family dinners or special occasions where you want to impress with homemade comfort food. It pairs beautifully with steamed rice to soak up the delicious juices.

Ingredients

2 cup Pork
6 Water Chestnuts
2 sl Onion (thick slices)
1.5 lb Coarsely shredded celery-cabbage
2 tbsp Soy sauce
3 tbsp Oil
1 tsp Salt
0.5 tsp Black pepper

Directions

1
Coarsely dice the pork using a cleaver or large knife.
2
Dice the water chestnuts and slice the onion into thick pieces.
3
Place the pork, water chestnuts, and onion on a heavy-duty cutting board.
4
Mince the mixture together repeatedly until the ingredients are well blended into a cohesive lump. This may take 10-15 minutes.
5
Transfer the minced meat mixture into a large bowl.
6
Add salt, black pepper, and soy sauce to the bowl.
7
Mix thoroughly until all ingredients are evenly distributed.
8
Form the mixture into 4 large, round meatballs.
9
Heat oil in a wok over medium heat for about 1 minute.
10
Gently place the pork balls into the wok and brown slowly on all sides, taking about 15 minutes.
11
Cover the wok, reduce heat to low-medium, and cook for an additional 30 minutes.
12
Occasionally lift the lid to turn the meatballs, ensuring they cook evenly throughout.
13
Remove the meatballs from the wok and set aside on a serving platter.
14
Add the shredded celery-cabbage to the wok with any remaining meat juices (about 1/2 cup).
15
If there is insufficient liquid, add 1/4 cup of water to the cabbage.
16
Stir-fry the cabbage for about 1 minute.
17
Cover the wok and cook for another 3 minutes, stirring once or twice.
18
Transfer the cooked cabbage to the serving platter.
19
Arrange the braised meatballs on top of the cabbage.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 310.4kcal

% Daily Value *
Total Fat 16.9g26%
Saturated Fat 6.0g30%
Cholesterol 96.0mg32%
Sodium 76.4mg4%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Celery-cabbage is a winter vegetable. If unavailable in summer, regular cabbage can be used as a substitute.

For best texture, ensure the pork is coarsely chopped rather than ground finely, which helps achieve the traditional "Lion's Head" texture.

Adjust salt and soy sauce to taste, depending on the saltiness of your soy sauce brand.

Keywords: lions head, pork meatballs, chinese cuisine, water chestnuts, celery cabbage, soy sauce, braised pork, asian cooking, comfort food, dinner recipe, hand chopped meat, umami, family meal, traditional chinese, pork belly, wok cooking, simmered meatballs, savory dish, home cooking

Read it online: https://www.chefs-mate.com/recipe/lions-head-pork/