Lion’s Head Meatballs

In a large bowl, combine the Ground Pork with finely chopped Scallion, minced Ginger, a lightly beaten Egg, a splash of Shaoxing Wine, Light Soy Sauce, Dark Soy Sauce, Sugar, Salt, a pinch of White Pepper, a drizzle of Sesame Oil, Cornstarch and a little cold Water. Mix gently but thoroughly until the mixture is sticky and cohesive.

Wet your hands and shape the mixture into large meatballs (about the size of a small apple). Arrange them on a plate and chill for 15–30 minutes to help them hold their shape.

Heat a few tablespoons of Neutral Oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning so they get a deep golden crust all over. Transfer browned meatballs to a plate.

Reduce heat to medium, add a touch more oil if needed, and sauté additional slices of ginger and scallion until fragrant. Add the Star Anise and Rock Sugar and let the sugar melt and begin to caramelize, building a glossy, slightly sweet base.

Deglaze the pot with a splash of shaoxing wine and add a little more light and dark soy sauce to taste. Pour in enough Chicken Stock to come about two-thirds of the way up the sides of the meatballs, then return the meatballs to the pot.

Tuck chopped Napa Cabbage around and between the meatballs. Bring to a gentle simmer, cover, and braise for 25–35 minutes until the meatballs are cooked through and the cabbage is tender and flavorful.

Adjust seasoning with more salt or white pepper if needed. Make a slurry of Cornstarch and cold Water, stir it into the braising liquid, and simmer briefly until the sauce thickens to a glossy consistency.

Finish with a small drizzle of Sesame Oil and a few sliced scallions. Serve the meatballs and cabbage hot over steamed rice so they can soak up the luscious sauce.