Lion’s Head Meatballs

Lion’s Head

　　Lion’s Head

　　Lion’s Head Meatballs are made by chopping pork rib meat with a 70% fat to 30% lean ratio into a pomegranate-seed-like texture, then forming them into large balls. When simmered over low heat until cooked, the fat on the surface mostly—but not entirely—melts away, making the lean meat relatively more prominent and giving the surface a slightly coarse texture. Because of their large size and rough-looking exterior, they are called “Lion’s Head.”

　　The cooking of Lion’s Head Meatballs places great emphasis on heat control. They are simmered over low heat for about forty minutes, resulting in a dish that is rich but not greasy and melts in the mouth. There are three main cooking methods for Lion’s Head: clear stewing, steaming, and red-braising. There are also many variations, including Clear-Stewed Crab Roe Lion’s Head, River Clam Braised Lion’s Head, Wind-Cured Chicken Braised Lion’s Head, Greens Braised Lion’s Head, Sprouting Bamboo Shoots Braised Lion’s Head, and Steamed Crab Roe Lion’s Head—all offering unique and distinctive flavors.