Yangzhou Lion Head Meatballs

扬州狮子头

Yangzhou Lion Head Meatballs turn ginger-scented pork shoulder impossibly tender, gently simmered with Napa cabbage for a soothing Jiangsu dinner.

Ingredients

• pork shoulder (fat ratio ~30%)
• ginger
• light soy sauce
• Shaoxing wine
• Napa cabbage leaves

Instructions

1. Finely chop pork shoulder by hand—first slice thin strips, then mince crosswise until coarse but cohesive (do not overwork). Place in a bowl with ginger, light soy sauce, Shaoxing wine, 1 tsp white pepper, and 1 tsp salt. (Meat should look grainy, not pasty; small clumps hold together when pressed lightly)
2. Using wet hands, gently mix ingredients in one direction for 2 minutes until slightly sticky. Cover and chill 15 minutes. (Surface looks moist but not wet; mixture holds shape when scooped)
3. Form 4 large meatballs (150 g each), gently pressing to flatten slightly at base. Place each on a folded Napa leaf in a heatproof dish.
4. Pour 500 ml hot water (just below boiling) around—not over—the meatballs. Cover tightly with lid or foil. (Water reaches halfway up meatballs; surface is still)
5. Steam over medium-low heat for 50 minutes. Do not open lid during cooking. After steaming, carefully lift meatballs with slotted spoon onto warm plates; spoon broth and cabbage leaf over top.