Shi Zi Tou (Lion’s Head Pork Meatballs)

Tested Recipe with Slight Adjustment Adapted from omnivorescookbook.com

 

Ingredients: (yield 14 meatballs)

500g ground pork (lean fat ratio 7:3)

4 tbsp Chinese cooking wine

3 tbsp light soy sauce

1 tsp cooking caramel

3 tsp salt

1 tbsp caster sugar

1 tsp grated young ginger

½ cup chopped spring onion

1 tbsp corn starch

12 water chestnuts (finely chopped)

3 eggs

1 cup breadcrumbs

2 tbsp extra virgin sesame oil

2 tbsp peanut oil

Garnishing:

1 tbsp chopped cilantro

Preparation Instructions:

  1. Add ground pork into a mixing bowl. Add 4 tbsp of water. Put on a disposable glove. Use hand to mix well until water is fully incorporated.
  2. Add Chinese cooking wine, light soy sauce, cooking caramel, salt, caster sugar, grated young ginger, corn starch and chopped spring onion. Mix well.
  3. Add chopped water chestnuts and eggs. Mix well.
  4. Add breadcrumbs. Mix well.
  5. Add extra virgin sesame oil, mix until it forms a soft paste.
  6. Heat up 2 tbsp of peanut oil in a non-stick skillet over medium heat until warm.
  7. Use a large ice-cream scoop to scoop the paste and carefully place 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a steaming plate and continue to brown the rest of the meatballs.
  8. Transfer the steaming plate to the preheated steamer and steam at medium high heat for 40 minutes until the meatballs are cooked through.
  9. Dish out, garnish with chopped cilantro and serve warm with rice.
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