These larger than usual meatballs are first fried, then simmered in stock. They are traditionally served with a fringe of greens such as pak choi to represent the lion's mane.
Ingredients (Serves 3)
- 450g lean minced pork
- 4-6 drained canned water chestnuts, finely chopped
- 1 tsp finely chopped root ginger
- 1 small onion, finely chopped
- Beaten egg to bind
- 2 tbsp dark soy sauce
- 2 tbsp corn flour, seasoned with salt and black pepper
- 2 tbsp peanut oil
- 300ml chicken stock
- ½ tsp sugar
- 1 bunch green leafy Asian veg (pak choi, gai lan, etc)
- Salt and ground black pepper
1. Mix the pork, water chestnuts, ginger and onion with 1 tbsp of soy sauce in a bowl.
2. Add salt and pepper to taste, stir in enough beaten egg to bind and then form into eight balls (approximately 2 tbsp of mix)
3. Heat the oil in a large frying pan and brown the meatballs.
4. Using a slotted spoon, transfer the meatballs to a wok or deep frying pan.
5. Add the stock, sugar and remaining soy sauce to the oil used to brown the meatballs.
6. Heat gently, stirring to incorporate the sediment on the bottom of the pan.
7. Pour over the meatballs and simmer for 20-25 minutes
8. Increase he heat and add the Asian vegetables to the pan.
9. Continue to cook for 2-3 minutes or until the leaves are just wilted.
10. Lift out the greens and arrange on a serving platter
11. Top with the meatballs and keep hot.
12. Make a paste out of the cornflour, and add to the sauce.
13. Bring the sauce to the boil and stir until it thickens.
14. Pour over the meatballs and serve at once.