Shanghainese quickbraise Hong Sao-style Lion’s Head meatballs

Method 1

Ingredients

For the meatballs

500g minced pork (60% lean, 40% pork belly)

4 garlic cloves

finely chopped

2 tbsp ginger

grated

2 spring onions

finely chopped

pinch of ground white pepper

50ml Shaoxing rice wine or dry sherry

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 tbsp toasted sesame oil

1 egg

beaten

4 tbsp cornflour

100ml rapeseed oil

For the red braising sauce

2½cm piece ginger

cut into coins

500ml vegetable stock

2 tbsp dark soy sauce

3 tbsp light soy sauce

3 tbsp caster sugar

1 star anise

1 cinnamon stick

To serve

steamed long-stem broccoli

step 1

Put all the ingredients for the meatballs, except the oil, into a large bowl with ½ tsp salt and stir to combine well. Divide the mixture into 6, then using slightly wet hands, roll each piece into a round ball. Set on a plate.

step 2

Pour the rapeseed oil into a large wok or pan and heat over medium-high heat. Carefully add the meatballs into the oil and brown all over until golden, carefully turning throughout. Cook for 5-7 mins (they do not need to be cooked through at this point). Lift the meatballs out and set aside.

step 3

Pour the oil into a heatproof jug, leaving 1 tbsp in the pan. Return the pan to the heat and add the ginger coins. Stir-fry until brown at the edges, using a spoon to scrape any flavour from the bottom of the pan. Pour in the stock, both soy sauces, sugar, star anise and cinnamon stick along with 100ml water. Cook on medium heat for 15 mins, reducing the liquid by about half.

step 4

Add the meatballs to the sauce and cook, covered, for a further 5-8 mins. Gently coat the meatballs in the sauce, ensuring they are well coated but do not fall apart. Transfer the meatballs to a platter and pour over the sauce (you can leave the star anise and cinnamon on the plate as a garnish). Serve with steamed long-stem broccoli.

Method 2

Ingredients:

- 1 pound ground pork

- 1/4 cup breadcrumbs

- 1 egg

- 2 tablespoons soy sauce

- 2 tablespoons oyster sauce

- 1 tablespoon sugar

- 1 tablespoon cornstarch

- 1 tablespoon sesame oil

- 1 tablespoon Shaoxing wine (optional)

- 1 teaspoon grated ginger

- 1 clove garlic, minced

- 1/2 cup chicken broth

- Green onions, sliced for garnish

- Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the ground pork, breadcrumbs, egg, soy sauce, oyster sauce, sugar, cornstarch, sesame oil, Shaoxing wine, grated ginger, and minced garlic. Season with salt and pepper to taste.

2. Shape the mixture into large meatballs, about the size of a baseball.

3. Heat a large pan over medium heat and add a bit of oil. Brown the meatballs on all sides, then add the chicken broth to the pan.

4. Cover the pan and let the meatballs simmer for about 10-15 minutes, or until fully cooked through.

5. Garnish with sliced green onions before serving.

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