Red-Braised Lion's Head Meatballs

红烧狮子头

Red-Braised Lion's Head Meatballs — Jiangsu-ZhejiangShanghai home cooking.

Ingredients

• ground pork (shoulder, 20% fat)
• Shaoxing wine
• dark soy sauce
• light soy sauce
• ginger, finely minced
• scallion whites, finely minced

Instructions

1. In a large bowl, combine pork, Shaoxing wine, dark soy, light soy, ginger, and scallion whites. Using clean hands, mix vigorously in one direction for 3 minutes until sticky and slightly springy. (Meat mixture clings to fingers and pulls away cleanly when lifted.)
2. Form into 4 large oval meatballs (about 180 g each). Gently press palms to smooth surface — do not compact tightly. (Oval shape holds without cracking; surface looks moist and unbroken.)
3. Heat 2 tbsp neutral oil in a wide Dutch oven over medium heat. Carefully place meatballs in pan. Sear undisturbed for 4 minutes per side until deeply golden brown. (Crust is deeply caramelized, edges slightly curled.)
4. Add 500 ml water, 2 whole star anise, and reserved scallion greens. Bring to gentle simmer, then cover and braise on low heat for 60 minutes. (Liquid bubbles faintly at edges; steam rises in thin wisps.)
5. Uncover and increase heat to medium-low. Simmer uncovered 12–15 minutes until sauce reduces to thick, glossy glaze clinging to meatballs. (Sauce coats back of spoon and leaves clear trail when dragged.)