Lion’s Head Meatballs with Napa Cabbage and Satay Sauce|A savory Chinese dish featuring tender lion’s head pork meatballs braised with Napa cabbage in a rich satay-flavored broth, perfect for comforting meals.

Preparation time

60 minutes

Recipe portion

3 Servings

Preparation method

Simmer

Satay Lion’s Head Meatballs with Cabbage

Preparation procedures

STEP
1

Prepare all the ingredients.
STEP
2

Chop the scallions, ginger, garlic, and carrots finely. Cut the water chestnuts into small dice.
STEP
3

Combine the minced ingredients, egg, rice wine, soy sauce, white pepper, and bread crumbs with the ground pork and mix thoroughly.
STEP
4

Finely chop the meat mixture using a food processor or knife, then slap it several times to improve texture and bind the mixture.
STEP
5

Divide the meat mixture into 5–6 equal portions, shape each into a ball by hand, then deep-fry until golden brown.
STEP
6

Heat a small amount of oil in a pan and sauté the shredded shiitake mushrooms, dried shrimp, and carrot strips until fragrant.
STEP
7

Add the Napa cabbage and stir-fry lightly. Pour in 1000 ml of water along with the concentrated soup base, and bring to a boil. Add the satay hot pot sauce, stir to combine, and bring it back to a boil.
STEP
8

Place the fried lion’s head meatballs into the broth and let them simmer on medium-low heat for 30 to 40 minutes until tender.