Lion's Head Meatballs (Shīzi Tóu)

Ingredients

• 0.75 tsp baking soda
• 0.5 tsp table salt
• 2 tbsp water (for baking soda solution)
• 2 lb ground pork
• 1 egg (large, lightly beaten)
• 2 scallions (white parts minced, green parts sliced thin)
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 4 tsp sugar
• 2 tsp fresh ginger (grated)
• 0.5 tsp white pepper
• 4 cup chicken broth
• 1 small head napa cabbage (1.5 pounds; quartered lengthwise, cored, and cut crosswise into 2-inch pieces)
• 4 oz rice vermicelli

Steps

1. 1

   Adjust oven rack to lower-middle position and heat oven to 325 degrees.

2. 2

   Whisk baking soda, salt, and 2 tablespoons water together in the bowl of a stand mixer.

3. 3

   Add the ground pork to the baking soda mixture and toss to combine.

4. 4

   Add the lightly beaten egg, minced scallion whites, soy sauce, Shaoxing wine, sugar, grated ginger, and white pepper to the bowl.

5. 5

   Fit the stand mixer with the paddle attachment and beat on medium speed until the mixture is well combined, has stiffened, and started to pull away from the sides of the bowl, and the pork has slightly lightened in color, about 45 to 60 seconds.

6. 6

   Using wet hands, form about 1/2 cup (4.5 ounces) of the pork mixture into a 3-inch round meatball; repeat with the remaining mixture to form 8 meatballs total.

7. 7

   Bring the chicken broth to a boil in a large Dutch oven over high heat.

8. 8

   Remove the pot from the heat and carefully arrange the meatballs in the pot (place 7 around the perimeter and 1 in the center; note that meatballs will not be totally submerged).

9. 9

   Cover the pot, transfer to the oven, and cook for 1 hour.

10. 10

    Transfer the meatballs to a large plate. Add the chopped napa cabbage to the pot in an even layer and arrange the meatballs over the cabbage, paler side up.

11. 11

    Cover, return the pot to the oven, and continue to cook until the meatballs are lightly browned and the cabbage is softened, about 30 minutes longer.

12. 12

    While the meatballs and cabbage finish cooking, bring 4 quarts of water to a boil in a large pot.

13. 13

    Remove the pot from the heat, add the rice vermicelli, and let sit, stirring occasionally, until the vermicelli is fully tender, 10 to 15 minutes.

14. 14

    Drain the noodles, rinse with cold water, drain again, and distribute evenly among 4 to 6 large soup bowls.

15. 15

    Ladle the meatballs, cabbage, and broth into the bowls of noodles. Sprinkle with the sliced scallion greens and serve.

Notes

Treating the meat with a baking soda solution before cooking helps it retain juices over the long braising time. Beating the pork in a stand mixer creates a resilient, unctuous texture. Soaking rice vermicelli in just-boiled water prevents overcooking.

Nutrition per serving

• main
• pork
• meatballs
• braised
• Chinese
• comfort food
• dinner