Posted inJiangsu cuisine

Savory Lion’s Head Meatballs in Brown Sauce

Savory Lion’s Head Meatballs in Brown Sauce

Savory Lion’s Head Meatballs in Brown Sauce

This classic Chinese dish, known as “Savory Lion’s Head Meatballs in Brown Sauce,” is a true testament to the culinary artistry of Chinese cuisine. The name, “Lion’s Head Meatballs,” is derived from the meatball’s large size and round shape, which resembles the head of a lion. This dish is not only visually appealing but also incredibly delicious, with a perfect balance of flavors that will tantalize your taste buds.

Ingredients

  • 800g ground pork (80% lean meat, 20% fat)
  • 300g ground shrimp paste
  • 20g dried shrimp
  • 20g black fungus
  • 20g bamboo shoots
  • 20g garlic
  • 20g ginger
  • 1 egg
  • 4 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon white pepper powder
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • 1 tablespoon water
  • 2 tablespoons brown sauce

Instructions

Preparation

  1. Soak the dried shrimp and black fungus in warm water for 10 minutes until softened. Drain them and chop them finely.
  2. Peel and chop the garlic and ginger finely.
  3. Peel and slice the bamboo shoots.
  4. Chop the ground shrimp paste into small pieces.
  5. In a large mixing bowl, combine the ground pork, ground shrimp paste, chopped dried shrimp, black fungus, bamboo shoots, garlic, ginger, egg, soy sauce, Shaoxing wine, sugar, salt, white pepper powder, and sesame oil. Mix well and knead the mixture thoroughly until it becomes sticky and smooth.
  6. Divide the meat mixture into eight equal portions and shape each portion into a ball. Make sure the balls are firm and compact.
  7. Heat a pot of boiling water over high heat. Place the meatballs into the boiling water and blanch them for 2-3 minutes until they float to the surface. Remove the meatballs and set them aside.

Cooking the Brown Sauce

  1. In a wok or pan, heat the cooking oil over medium heat. Add the blanched meatballs and stir-fry for 1-2 minutes until they turn golden brown.
  2. Add the garlic and ginger and stir-fry for another 1-2 minutes until fragrant.
  3. Pour in the brown sauce and add 1 tablespoon of water. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the sauce thickens and the meatballs are fully cooked.
  4. Thicken the sauce by adding 1 tablespoon of cornstarch mixed with a little water. Stir continuously until the sauce reaches the desired consistency.
  5. Garnish the meatballs with chopped green onions and serve hot.

History and Cultural Significance

The origins of this dish can be traced back to the Ming Dynasty, where it was first created by a chef named Liu Sheng. It is said that Liu Sheng was inspired by the majestic appearance of a lion’s head and decided to create a dish that resembled it. Over time, the dish became popular among the imperial court and eventually spread throughout China.

The dish has since become a symbol of wealth and prosperity, often served during important occasions such as weddings, festivals, and banquets. Its rich, savory flavor and impressive presentation make it a favorite among food enthusiasts and casual diners alike.

Tips and Variations

When preparing this dish, it is important to ensure that the meatballs are properly seasoned and cooked through. Here are some tips to help you achieve the best results:

  • Choose high-quality ingredients, especially the ground pork and shrimp paste, to enhance the flavor of the dish.
  • Blanch the meatballs before frying to remove any excess fat and improve their texture.
  • Use a combination of soy sauce and Shaoxing wine to give the dish its signature umami flavor.
  • Add a small amount of sugar to balance out the saltiness of the soy sauce and create a more complex flavor profile.
  • Vary the type of vegetables used in the filling, such as mushrooms, carrots, or celery, to suit your personal preferences.

Conclusion

Savory Lion’s Head Meatballs in Brown Sauce is a delightful dish that showcases the richness and complexity of Chinese cuisine. With its tender, juicy meatballs and flavorful brown sauce, this dish is sure to impress your guests and satisfy your cravings. Whether you’re hosting a dinner party or simply looking for a delicious meal to enjoy at home, this recipe is a must-try. Happy cooking!