Braised Lion's Head Meatballs

Ingredients

• 500 g ground pork (preferably with some fat)
• 0.5 cup water chestnuts, finely chopped
• 1 tbsp ginger, minced
• 2 scallions, finely chopped
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp cornstarch
• 1 egg
• 6 large leaves napa cabbage leaves
• 2 cups chicken broth
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp cooking oil

Steps

1. In a large bowl, combine the ground pork, chopped water chestnuts, minced ginger, chopped scallions, light soy sauce, one tablespoon of Shaoxing wine, the egg, and cornstarch.
2. Vigorously stir the meat mixture in one direction using chopsticks or a spatula for 3 to 5 minutes, until it becomes sticky, paste-like, and holds together well.
3. Divide the meat mixture into 4 large, equal-sized meatballs. Gently toss each meatball from hand to hand about 10 to 15 times to compact the meat and release air bubbles.
4. Heat cooking oil in a wok or deep skillet over medium-high heat. Carefully add the meatballs and fry them until they are golden brown on all sides (they do not need to be cooked through). Remove and set aside.
5. In a heavy-bottomed pot or clay pot, layer the bottom with half of the napa cabbage leaves. Place the browned meatballs on top, then cover them completely with the remaining cabbage leaves to lock in moisture.
6. Pour in the chicken broth, dark soy sauce, sugar, and the remaining tablespoon of Shaoxing wine. Bring the liquid to a boil over medium heat.
7. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 40 minutes until the meatballs are incredibly tender and the cabbage is soft.
8. Drizzle with sesame oil and serve the meatballs hot, spooning the savory braising sauce and tender cabbage over steamed rice.