Appetizers Recipes - Lion's Head Meat Balls Recipe

Ingredients

• 450g/1lb lean pork, minced (ground) finely with a little fat

• 4-6 drained canned water chestnuts, finely chopped

• 5ml/1 tsp finely chopped fresh root ginger

• 1 small onion, finely chopped

• 30ml/2 tbsp dark soy sauce beaten egg, to bind

• 30ml/2 tbsp corn flour (cornstarch), seasoned with salt and ground black pepper

• 30ml/2 tbsp groundnut (peanut) oil

• 300ml/1 1/4 cups chicken stock

• 2.5ml/1/2 tsp sugar

• 115g/4oz pak choi (bok choy), stalks trimmed and the leaves rinsed

• salt and ground black pepper

Serves 2-3

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Method:

1. Mix the pork, water chestnuts, ginger and onion with 15ml/1 tbsp of the soy sauce in a bowl. Add salt and pepper to taste, stir in enough beaten egg to bind, then form into 8 or 9 balls.

2. Toss a little of the corn flour into the bowl and make a paste with the remaining corn flour and water.

3. Heat the oil in a large frying pan and brown the meat balls all over. Using a slotted spoon, transfer the meat balls to a wok or deep frying pan.

4. Add the stock, sugar and the remaining soy sauce to the oil that is left in the pan. Heat gently, stirring to incorporate the sediment on the bottom of the pan.

5. Pour over the meat balls, cover and simmer for 20-25 minutes. Increase the heat and add the pak choi. Continue to cook for 2-3 minutes or until the leaves are just wilted.

6. Lift out the greens and arrange on a serving platter. Top with the meat balls and keep hot.

7. Stir the corn flour paste into the sauce. Bring to the boil, stirring, until it thickens. Pour over the meat balls and serve immediately.

Note: These larger-than-usual pork balls are first fried, then simmered in stock. They are often served with a fringe of greens such as pak choi to represent the lion's mane.