Hot Dishes
Braised Pork Balls
timer
15 MIN
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4 servings
About This Recipe
These savory Lion’s Head Meatballs are a mouthwatering delight, combining tender, hand-kneaded pork meatballs with a rich, aromatic scallion-infused sauce. Perfectly fried to golden-brown crispiness, the meatballs are then braised in a flavorful blend of oyster sauce, soy sauce, and fragrant spices, creating a dish that’s both hearty and irresistible. The key to this recipe lies in the slow cooking process—ensuring the meatballs stay juicy while absorbing the umami-rich sauce. Fresh scallions add a bright, savory depth, enhanced by a touch of white pepper and cooking wine for a well-balanced taste. Whether served over steamed rice or enjoyed on its own, this classic dish brings comfort and bold flavors to every bite. A must-try for anyone craving authentic, homestyle Chinese cuisine!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- pork 300g
- scallions 50g
The aromatics
- vegetable oil 2 tbsp
The sauce & seasonings
- soy sauce 1 tbsp
- oyster sauce 1 tbsp
- salt to taste
- white pepper to taste
- cooking wine 1 tbsp
- cornstarch 2 tsp
- water ½ cup
menu_book Directions
1
Step 1
Chop the ingredients into small pieces and prepare them.
2
Step 2
Chop and mix the ingredients together.
3
Step 3
Knead the mixture into round meatballs by hand.
4
Step 4
Heat oil in a pot over high heat, then reduce to medium heat and add the meatballs to fry.
5
Step 5
When the meatballs turn golden brown, reduce the heat to low and use chopsticks to flip them over to fry the other side.
6
Step 6
Reduce the heat to prevent burning, and when the desired color is reached, turn off the heat and remove the meatballs from the pot.
7
Step 7
Chop the scallions into small pieces.
8
Step 8
Heat oil in a pot and add the scallions to stir-fry until fragrant.
9
Step 9
Over low heat, stir-fry the scallions until they are golden brown on both sides, then add oyster sauce, soy sauce, salt, white pepper, and cooking wine.
10
Step 10
Thicken the sauce with cornstarch.
11
Step 11
Add cornstarch to the pot, mix with half a bowl of water, and simmer for 2 minutes.
12
Step 12
Add the meatballs to the pot and cook for 5 minutes.
13
Step 13
Braise the lion’s head (meatballs) in the sauce.
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