Lion’s Head Pork Meatballs

Let’s get cooking

1. 01

   Mix the filling

   Stir pork with ginger, soy sauce, starch, and filling water. Fold in finely chopped water chestnuts.

2. 02

   Shape six balls

   Moisten clean hands and divide into six evenly sized balls, pressing gently rather than tightly.

3. 03

   Start the broth

   Bring stock to a gentle simmer in a wide saucepan. Lower balls in carefully, keeping them separate.

4. 04

   Simmer without stirring

   Cover loosely and simmer 25–30 minutes without a rolling boil. Check the centre of the largest ball reaches 71°C.

5. 05

   Add cabbage

   Place cut cabbage around the balls and simmer another 5 minutes until tender. Taste broth and adjust salt if needed.