Entree: China – Jiangsu – 狮子头 ➤ Shīzitóu (Large braised pork meatballs cooked in a savory ginger-soy broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) ground pork, 20–25% fat (yields ≈4 large meatballs, about 6 oz (170 g) each)
- 1 large egg (about 1 3/4 oz (50 g))
- 3 tbsp (45 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tsp (10 g) cornstarch
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) grated fresh ginger
- 3 scallions, white and green separated, whites finely chopped, greens reserved, approx. 2 1/8 oz (60 g) total
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) vegetable oil for searing
- 1 small Napa cabbage, leaves separated (use core to line pot), approx. 1.5 lb (680 g)
- 4 slices (about 1.5 oz (45 g)) fresh ginger, for braising
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tsp (5 ml) rice vinegar (optional)

Show original ingredient measurements

- 1.5 lb (680 g) ground pork, 20–25% fat (yields ≈4 large meatballs, about 6 oz/170 g each)
- 1 large egg (about 50 g)
- 3 tbsp (45 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tsp (10 g) cornstarch
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) grated fresh ginger
- 3 scallions, white and green separated, whites finely chopped, greens reserved, approx. 60 g total
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) vegetable oil for searing
- 1 small Napa cabbage, leaves separated (use core to line pot), approx. 1.5 lb (680 g)
- 4 slices (about 1.5 oz / 45 g) fresh ginger, for braising
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tsp (5 ml) rice vinegar (optional)

Instructions

1. In a large bowl, combine ground pork, egg, Shaoxing wine, light soy sauce, sesame oil, cornstarch, salt, white pepper, grated ginger, and the white parts of the scallions. Mix vigorously until mixture is sticky and cohesive, about 2–3 minutes.
2. Divide mixture into 4 equal portions and shape gently into large round meatballs, about 6 oz (170 g) each. Chill the shaped meatballs in the refrigerator for 15–20 minutes to firm.
3. Heat vegetable oil in a wide Dutch oven or heavy pot over medium heat. Brown the meatballs on all sides, turning carefully so they keep their shape, about 8–10 minutes total; remove and set aside.
4. Wipe the pot, arrange a layer of Napa cabbage leaves and a few ginger slices on the bottom to prevent sticking. Nestle the browned meatballs on the cabbage. Add remaining cabbage leaves to cover as needed.
5. Stir together chicken stock, oyster sauce, sugar, dark soy (if using), and rice vinegar (if using). Pour gently around meatballs to avoid washing off seasoning. Add scallion greens on top.
6. Bring to a gentle simmer over medium-low heat, then cover and braise for 25–35 minutes until meatballs are cooked through and tender, turning once halfway if possible.
7. Remove meatballs and cabbage to a serving dish. If sauce is thin, boil uncovered to reduce slightly, or whisk 1 tsp (5 g) cornstarch with 1 tbsp (15 ml) water and stir into simmering sauce to thicken. Spoon sauce over meatballs and serve immediately with steamed rice.
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