Lion's Head Meatballs

Chinese recipe

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Ingredients

500 g	minced pork
1	egg white
4	spring onions, finely chopped
1 tbsp	rice wine
1 tsp	grated ginger
1 tbsp	light soy sauce
2 tsp	sugar
1 tsp	roasted sesame oil
300 g	pak choi
1 tbsp	cornstarch
	oil for frying
500 ml	chicken stock
	salt and pepper, to taste
	sunflower oil

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a

Place the minced pork with the egg white into a blender and process briefly until well combined and fluffy. Add spring onions, ginger, sugar, rice wine, soy sauce and sesame oil, season with salt and pepper and process again briefly, just until well combined.

Fry a small portion of the mixture to taste. Correct seasoning, if necessary.

Shape the mixture into small balls. Line the bottom of a casserole dish with the pak choi leaves.

Dust the meatballs with cornflour. Heat a large skillet or wok over high heat, add 1cm sunflower oil and fry the meatballs in batches until brown and crispy all around. Drain well and divide on the pak choi leaves.

In a saucepan, bring the chicken stock to a boil. Pour the stock over the meatballs. Cover and bring very slowly to the boil. Simmer gently with the lid slightly open for 1 ½ hours. Serve in the casserole dish.