Clear-Braised Lion’s Head Meatballs

清炖狮子头

Clear-Braised Lion’s Head Meatballs — Jiangsu-ZhejiangYangzhou home cooking.

Ingredients

• pork shoulder (coarse-ground, 20% fat)
• soft tofu (silken, drained)
• ginger
• scallion (white and green parts, finely chopped)
• white pepper

Instructions

1. Place pork in large bowl. Add mashed tofu, grated ginger, scallions, white pepper, and 10 ml Shaoxing wine. Using wet hands, gently fold 40 strokes—do not knead. Chill 30 minutes. (Mixture clings loosely; no stringy strands form)
2. Wet hands thoroughly. Scoop 120 g mixture per ball. Gently roll into smooth 8-cm spheres—no pressing. Place on parchment-lined tray. (Surface is matte and unbroken; no cracks or seams visible)
3. Bring 2 L water and 10 g ginger slices to gentle simmer in wide stockpot. Carefully lower meatballs in, one at a time, using a slotted spoon. Maintain bare simmer (not boil). (Water shimmers with faint bubbles; no surface agitation)
4. Cover and simmer gently 1.5 hours. Skim any surface foam after first 15 minutes. Do not stir—only tilt pot to rotate if needed. (Broth remains crystal-clear; meatballs swell to 10 cm)
5. Carefully lift meatballs with slotted spoon into warmed serving bowls. Ladle hot clear broth over. Garnish with fresh scallion greens and a drizzle of sesame oil. (Broth is transparent, shimmering, with delicate oil swirls)