Lion’s Head Meatballs: A Chinese Braised Pork Recipe

Lion’s head meatballs are a Chinese braised dish, especially associated with Jiangsu and Shanghai cooking, made from large, tender pork meatballs served with napa cabbage. Their name comes from the meatballs’ size and the cabbage leaves around them, which suggest a lion’s mane; gentle simmering keeps the pork moist while it absorbs savory ginger-soy broth.

Ingredients

1½ lb (680 g) ground pork, preferably with about 20% fat
1 large egg (about 50 g without the shell)
½ cup (60 g) panko breadcrumbs
¼ cup (60 ml) cold water
3 tablespoons (45 ml) light soy sauce, divided
1 tablespoon (15 ml) Shaoxing wine
1 tablespoon (8 g) finely grated fresh ginger, divided
2 scallions (about 30 g), finely sliced, divided
1 teaspoon (5 g) granulated sugar
½ teaspoon (2.5 g) fine salt
¼ teaspoon ground white pepper
2 tablespoons (30 ml) neutral oil, such as canola
1 tablespoon (15 ml) dark soy sauce
1 cup (240 ml) low-sodium chicken broth or water
1 medium napa cabbage (about 1½ lb / 680 g), leaves separated and rinsed
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water, optional

Instructions

In a large bowl, stir the panko and cold water together and leave for 5 minutes to soften. Add the pork, egg, 2 tablespoons (30 ml) of the light soy sauce, Shaoxing wine, half the ginger, half the scallions, sugar, salt, and white pepper. Mix with chopsticks or clean hands for 2–3 minutes, stirring in one direction until the mixture looks cohesive and slightly sticky. Avoid squeezing it into a dense paste.
Divide the mixture into 4 equal portions, about 6 ounces (170 g) each. With damp hands, shape each into a broad, round meatball, about 2½ inches (6 cm) across. Keep them large: smaller balls cook faster and are less characteristic of the dish.
Heat the neutral oil in a heavy Dutch oven or deep covered skillet over medium heat. Working in batches if needed, brown the meatballs gently for 2–3 minutes per side, turning carefully with a wide spatula. They do not need to cook through at this stage. Transfer to a plate. If the pan has dark, burnt bits, carefully remove them; leave a thin film of clean oil.
Pour in the chicken broth or water, dark soy sauce, and remaining 1 tablespoon (15 ml) light soy sauce. Add the remaining ginger and scallions. Arrange the cabbage leaves in the pot, setting a few aside to place over the meatballs. Nestle the browned meatballs on top of the cabbage and cover them loosely with the reserved leaves. Bring the liquid just to a gentle simmer over medium heat.
Cover the pot, reduce the heat to low, and braise gently for 55–65 minutes. The liquid should bubble quietly, not boil hard. Check that the center of the largest meatball reaches 160°F (71°C) on an instant-read thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum for ground pork. If it has not reached that temperature, cover and continue simmering, checking again after 5 minutes.
Lift out the meatballs and cabbage with a slotted spoon and arrange them in a warm serving dish. Stir the sesame oil into the cooking liquid. For a thicker sauce, bring the liquid to a simmer and gradually stir in the cornstarch slurry; cook for 1–2 minutes until glossy. Spoon the sauce over the meatballs and serve hot.

Tips

Choose pork with some fat. Lean ground pork can turn dry during a long braise. If that is what you have, avoid extending the cooking time once the center reaches 160°F (71°C).
Mix until cohesive, not compact. The softened breadcrumbs and egg help hold the meatballs together. Overworking or pressing the mixture firmly makes them dense; handle them gently when browning and turning.
Shaoxing wine is optional. It adds a rounded, aromatic flavor. Dry sherry is a practical substitute; omit it or use a little broth if avoiding alcohol, though the flavor will be less complex. Dark soy sauce adds color and a deeper, slightly sweeter note; if unavailable, use extra light soy sauce, knowing the sauce will be paler and saltier.
Keep the braise gentle. A vigorous boil can make the meatballs firm and break up the cabbage. Use a heavy pot and check occasionally that a little liquid remains at the bottom.

Serving Suggestions

Serve each person a whole meatball with tender cabbage and plenty of broth or sauce. Steamed white rice is a classic partner and helps catch the savory liquid; brown rice or plain noodles also work. For a fuller meal, add a quick side of stir-fried greens, such as bok choy, or a simple cucumber salad. Put extra sauce on the table so diners can spoon it over their rice.

Variations

Family and regional versions vary: some meatballs are pan-fried before braising, while others are poached, and the broth may be lighter or more soy-forward. For a more delicate result, use ground pork with a little finely chopped water chestnut; it adds crunch but is not essential. You can replace up to one-third of the pork with ground chicken, but the texture will be leaner and the finished meatballs must still reach 165°F (74°C), the safe minimum for ground poultry. For a vegetarian-inspired variation, braise large firm tofu pieces with the cabbage and seasonings instead; this changes the dish substantially and does not use the meatball mixture.

Storage and Reheating

Refrigerate leftovers in a covered container within 2 hours of cooking. Store the meatballs with their sauce and cabbage for 3–4 days in the refrigerator. To freeze, cool promptly and pack in airtight freezer-safe containers; for best quality, use within 2–3 months. Thaw overnight in the refrigerator. Reheat covered in a saucepan over low heat with a splash of water or broth, turning the meatballs gently, until the centers reach 165°F (74°C). You can also microwave individual portions in a covered microwave-safe dish, stirring the sauce and checking the center temperature before serving.

Frequently Asked Questions

Why are they called lion’s head meatballs?
The large pork meatball represents a lion’s head, while the surrounding napa cabbage suggests its mane. It is a traditional name for the dish, not a reference to its ingredients.

Can I make the meatballs ahead?
Yes. Shape them up to one day ahead, cover, and refrigerate. Brown and braise them when ready to cook. Keep raw pork chilled, and do not leave it at room temperature for more than 2 hours.

Can I use ground pork with less fat?
Yes, but the result may be less tender and juicy. Adding a tablespoon or two of cold water while mixing can help, though it cannot fully replace the moisture and richness of pork with more fat.

What if I don’t have napa cabbage?
Green cabbage is a suitable substitute. Its leaves are firmer, so cut them into broad pieces and allow a little extra time if needed for them to soften. The flavor will be more robust than with napa cabbage.

How can I tell when the meatballs are done?
Check the center of the largest meatball with an instant-read food thermometer. Ground pork must reach 160°F (71°C); color alone is not a dependable indicator of safe doneness.

Can I cook these in the oven?
Yes. After browning, arrange the meatballs, cabbage, and broth in a covered oven-safe pot. Braise at 325°F (163°C) until tender and the centers reach 160°F (71°C), usually about 60–75 minutes; begin checking at 55 minutes because ovens and meatball sizes vary.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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