Braised Lion's Head

Braised Lion's Head is a traditional Chinese dish featuring tender pork meatballs infused with fragrant seasonings, slowly braised in a savory broth. This hearty dish is perfect for a protein-rich side, served alongside steamed rice or vegetables.

Ingredients

• Ground pork - 300 grams
• Water - 60 ml
• Ginger - 1 tablespoon, minced
• Garlic - 1 tablespoon, minced
• Green onions - 2, finely chopped
• Soy sauce - 2 tablespoons
• Shaoxing wine - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cabbage leaves - 4 large, blanched
• Chicken broth - 500 ml
• Star anise - 1
• Sugar - 1 teaspoon

Steps

1. In a mixing bowl, combine ground pork, minced ginger, minced garlic, chopped green onions, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and black pepper. Mix until well combined.
2. Form the mixture into four large meatballs, about 75 grams each.
3. In a large pot, bring the chicken broth to a simmer. Add the star anise and sugar.
4. Carefully place the meatballs into the simmering broth, ensuring they are submerged.
5. Cover the pot and braise the meatballs on low heat for about 30 minutes, turning them halfway through.
6. While the meatballs are braising, prepare the blanched cabbage leaves by placing them in a serving dish.
7. Once the meatballs are cooked, gently transfer them onto the cabbage leaves in the serving dish.
8. Strain the broth to remove the star anise and pour over the meatballs before serving.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.6 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains ginger and garlic, which have anti-inflammatory properties.

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