Lion's Head Meatballs (Shizi Tou)
Local name: 狮子头
In short: Large, tender pork meatballs from Yangzhou, gently simmered in a clear broth over napa cabbage until they turn soft and almost fluffy. It takes about 2 h in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Resting
- 20 min
- Total
- 2 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
Shizi tou, or lion's head, is a Huaiyang classic from Yangzhou in Jiangsu. The name refers to the big round meatball, with the ruffled cabbage around it standing in for the mane. Unlike dense meatballs, it is made from fatty, coarsely chopped pork stirred with cold stock until light, then simmered very gently for over an hour until it can be cut with a spoon. It is served in its clear broth with softened cabbage.
Instructions
- Combine the pork, water chestnuts, scallions, ginger, egg, cornstarch, wine, soy sauce, salt and pepper in a large bowl.
- Add the cold stock a spoonful at a time, stirring firmly in one direction for about 3 minutes until the mixture is fluffy and sticky. Cover and chill for 20 minutes.
- Wet your hands and divide the meat into 4 portions. Toss each one from hand to hand a few times to compact it, then shape it into a smooth ball.
- Heat the oil in a large pan over medium heat. Sear the meatballs for 1 minute per side, just to set the surface. They should be pale gold, not cooked through.
- Line a heavy pot with half the cabbage. Set the meatballs on top, cover with the remaining cabbage and add the ginger. Pour in the hot stock and salt.
- Bring to a boil, then reduce to the gentlest simmer. Cover and cook for 75 minutes, until the meatballs are soft and reach at least 71°C (160°F) in the center.
- Serve each meatball in a bowl with some of the cabbage and broth. Taste the broth and add salt if you wish.
Tips
- Hand-chopped pork belly mixed with lean pork gives the lightest texture. If you buy ground pork, choose a fatty grade. Lean pork makes dense meatballs.
- The dish improves overnight. Chill it, lift off the fat, and reheat gently without boiling so the meatballs do not toughen.
Questions and answers
Why did my lion's head meatballs fall apart?
The mixture probably was not stirred long enough to become sticky, or the pot boiled hard. Stir firmly until the meat clumps on the spoon, and keep the simmer barely moving.
Can I steam lion's head instead of simmering?
Yes. Put the seared meatballs in a deep bowl with the stock and steam for 90 minutes. The result is cleaner and slightly lighter.
How is a lion's head different from a regular meatball?
It is much larger and softer, made with fatty, coarse pork and no breadcrumbs, and it cooks slowly in broth rather than being fried or baked.
How long does it take to make Lion's Head Meatballs (Shizi Tou)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Lion's Head Meatballs (Shizi Tou)?
About 450 kcal per serving, with 30 g of protein, 12 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fat | 31 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
