紅燒獅子頭

The Meatballsfatty pork is non-negotiable

• Ground pork, roughly 70/30 lean to fat1.5 lb / 700 g
• Water chestnuts, finely chopped (for crunch)6–8
• Ginger, grated1 tbsp
• Scallions, white parts only, minced3 stalks
• Egg1
• Cornstarch2 tbsp
• Shaoxing wine1 tbsp
• Light soy sauce1 tbsp
• White pepper½ tsp
• Salt¾ tsp
• Cold water (added gradually to whip the mix)¼ cup

The Aromaticsbrowned first, then braised

• Ginger, sliced into coins4–5 slices
• Garlic, lightly smashed4 cloves
• Scallions, cut into 2-inch lengths3 stalks
• Star anise1
• Neutral oil, for searing3 tbsp

The Braisethe 紅燒 backbone

To Servethe bed beneath the lion

• Napa cabbage or baby bok choy, halved1 lb / 450 g
• Cornstarch + cold water (optional slurry)1 tsp + 1 tbsp
• Steamed rice, to serveto taste

1. Make the meat mixIn a large bowl combine the ground pork, water chestnuts, grated ginger, minced scallion whites, egg, cornstarch, Shaoxing, light soy, white pepper, and salt. Mix in one direction with chopsticks or your hand, adding the cold water a splash at a time, until the mixture turns sticky and slightly springy — 3–4 minutes. This whipping is what gives the meatballs their signature bounce.
2. Form the lion headsWet your hands and divide the mix into 4 large balls (or 6 smaller ones). Toss each ball gently from palm to palm a dozen times to compact it and knock out air pockets. They should be smooth but not over-packed.
3. Brown the meatHeat 3 tbsp oil in a wide pot or deep skillet over medium-high. Lay the meatballs in and sear undisturbed until a deep brown crust forms, 2–3 minutes per side, turning carefully. They'll still be raw inside — you're only building the browned "mane." Lift out and set aside.
4. Bloom the aromaticsLower the heat to medium. In the same oil, add the ginger coins, smashed garlic, scallion lengths, and star anise. Stir until fragrant, about 1 minute — don't let the garlic burn.
5. Build the braisePour in the Shaoxing and let it sizzle for a few seconds, then add light soy, dark soy, rock sugar, and the stock. Stir to dissolve the sugar and bring to a gentle boil.
6. Braise low and slowNestle the meatballs back in. The liquid should come about two-thirds up the sides. Cover, drop the heat to low, and simmer gently for 45–60 minutes, turning the meatballs once or twice, until they're tender enough to yield to a spoon and the sauce has deepened in color.
7. Add the greensTuck the halved napa cabbage or bok choy around and under the meatballs. Cover and cook another 8–10 minutes, until the greens are silky and have soaked up the braise.
8. Finish & serveLift the meatballs and greens onto a platter or into bowls. If you want a glossier sauce, reduce the liquid a couple of minutes or stir in the cornstarch slurry until it lightly coats a spoon. Spoon generously over the top and serve with hot rice.