https://guylyons.dev/tags/pork/Recent content in Pork on Guy LyonsHugoen-usThu, 19 Feb 2026 11:49:29 -0500https://guylyons.dev/recipes/lions-head-meatballs/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/lions-head-meatballs/<p>Adapted from <a href="https://thewoksoflife.com/lions-head-meatballs/">The Woks of Life</a>.</p> <p><img src="https://guylyons.dev/images/recipes/lions-head-meatballs.jpg" alt="Lion&rsquo;s Head Meatballs"></p> <h2 id="ingredients">Ingredients</h2> <h3 id="meatballs">Meatballs</h3> <ul> <li>1 lb fatty ground pork (about 70/30 preferred, 80/20 works)</li> <li>1 slice ginger, minced</li> <li>1 scallion, minced</li> <li>1 large egg</li> <li>3 tbsp plain breadcrumbs</li> <li>1 tbsp Shaoxing wine</li> <li>1 tbsp light soy sauce</li> <li>1 tbsp oyster sauce</li> <li>1/2 tsp white pepper</li> <li>1/4 tsp five spice powder</li> <li>1 1/2 tsp cornstarch</li> <li>1/4 cup water</li> <li>3.5 oz canned water chestnuts, finely minced</li> <li>Neutral oil, for frying</li> </ul> <h3 id="braising-sauce">Braising Sauce</h3> <ul> <li>1 tbsp neutral oil</li> <li>2 slices ginger</li> <li>2 scallions, cut into 2-inch lengths (white and green parts separated)</li> <li>10 g rock sugar (or about 2 1/2 tsp packed brown sugar)</li> <li>1 tbsp Shaoxing wine</li> <li>1 1/2 tbsp light soy sauce</li> <li>1/4 tsp dark soy sauce</li> <li>1 tbsp oyster sauce</li> <li>1 1/2 cups water</li> <li>1 tsp cornstarch mixed with 1 tbsp water (slurry)</li> <li>1/4 tsp sesame oil</li> <li>Baby bok choy (optional, for serving)</li> </ul> <h2 id="basics">Basics</h2> <ol> <li>Mix pork with aromatics, egg, breadcrumbs, seasonings, cornstarch, and water until sticky and paste-like.</li> <li>Fold in finely minced water chestnuts.</li> <li>Shape into large meatballs (about 8 to 9), then fry briefly in hot oil until lightly golden to set shape.</li> <li>Build the sauce with oil, ginger, scallion whites, sugar, Shaoxing wine, soy sauces, oyster sauce, and water.</li> <li>Add meatballs and braise covered over medium-low heat until cooked through.</li> <li>Remove meatballs, thicken remaining liquid with slurry, finish with sesame oil and scallion greens, then spoon sauce over meatballs.</li> <li>Serve with blanched bok choy if desired.</li> </ol>