Lion’s Head Meatballs in Broth

Submitted By: ChefCook           




Lion’s Head Meatballs in Broth


  • 2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder
  • 1 scallion, trimmed and minced
  • One 1-inch piece fresh ginger, peeled and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 teaspoons sugar
  • 1 teaspoon white pepper
  • 2 egg whites
  • 2 tablespoons corn oil, grapeseed oil, or other neutral oil
  • ½ pound Napa cabbage, cut into 2-inch pieces
  • Salt to taste
  • 1 quart beef or chicken stock, preferably homemade
  • 1 tablespoon dark sesame oil, or to taste

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The meatballs can be served on a bed of cellophane noodles and napa. thats first browned in a pan and then finished by being boiled in broth. Scallion. previous Did you know that people eat lionrsquo,s heads in China?

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