These were recommended to make in a wok to allow for a slight Char Siew charred crust and I wasn’t disappointed. You could also make them in a skillet if you don’t have a wok, either way you will love the way the edges almost taste like they have been grilled but when you bite into them they are juicy and flavorful. Chinese pork meatballs are also called lion’s head. They feature tender, moist, and light meatballs with a savory taste. This dish is a staple food for my family, because it’s quite easy to cook in big batches and is so comforting to enjoy any time. Eating the savory meatballs with rice is as addictive as eating a burger. Juicy and flavorful meat and starch are the best combo in the world.
The cooking time is based on cooking with a medium sized steamer and on steaming the meatballs in two batches. If you use a bigger steamer, you might able to cut the cooking time to 1 hour 20 minutes.
Chinese Pork Meatballs Recipe
- 500 grams (1 pound) ground pork (lean fat ratio 7:3)
- 4 tbsp Shaoxing wine (or Japanese sake)
- 3 tbsp light soy sauce1 tsp dark soy sauce
- 3 tsp salt
- 1 tbsp sugar
- 1 tsp grated ginger
- 1/2 cup minced scallion (or green onion)
- 1 tbsp cornstarch
- 12-15 water chestnuts, finely chopped (generate about 1 cup)
- 3 eggs
- 100 grams (1 cup) panko (Japanese style breadcrumb)
- 2 tbsp sesame oil
- 1 tbsp peanut oil (or vegetable oil)
Add ground pork into a large bowl. Add 4 tablespoons water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 cup of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again.
If the meatballs are still a bit tough, blend in more water and mix well, 1 tablespoon at a time, until the paste turns soft. Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered, until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 minutes. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low.Serve warm over steamed rice as a main.