Stewed lion’s head is a traditional dish in Jiangsu Province, China, which belongs to the Huaiyang tradition of Suzhou (Jiangsu) cuisine. This dish is served as a formal Chinese banquet dish. Why is it called “Lion’s Head”? Because this dish uses chopped pork to make meatballs shaped like the head of a lion, the dish embodies a sense of majesty and domineering, so it is named “Lion’s Head”.
The stewed meatballs are soft and fat but not greasy. In terms of choosing ingredients, the ratio of fat to lean pork is best 3:7. There are two ways to cook the lion’s head. One method is to braise the meatballs. The other method is boiled directly in water.
The production process is time-consuming. We need to let the meatballs stay in shape and mature over a long period of cooking. However, today we’re going to make a simplified version of stewed lion’s head.
Healthy eating
This recipe makes 6 servings. Each serving is high in protein, low in carbohydrates, and full of Vitamins C & A. A single serving is also a good source of potassium and calcium.
Stewed Lion’s Head
Equipment
- 1 wok
- 1 mixing bowl
- cheesecloth
- 1 kitchen strainer or colander
- 1 slotted spoon
- 6 serving bowls
Ingredients
- 500 g pork foreleg front hock meat
- 10 ml salt
- 30 ml thick starch water
- 6 baby bok choy
- 6 goji berries (optional garnish, see note below)
Instructions
- Separate the leaves of the bok choy from the root stem and rinse them thoroughly.
Shape the meatballs
- Wash the pork, peel it and cut it into 3-5mm pieces.500 g pork foreleg
- Then chop slightly.
- No need to chop into pureed meat, keep it grainy.
- Add 10 ml (2 tsp) salt to the meat, mix it in a clockwise motion your hands. When you feel that the meat is getting more and more sticky and there is resistance, add a small amount of water and mix thoroughly. Repeat as necessary, then add thick starch water and mix in thoroughly. Then beat the lump until it can be formed into a ball and will hold its shape.10 ml salt, 30 ml thick starch water
Cook the meatballs
- Add enough water to a large saucepan or wok to cover the meatballs. (For a 14-inch wok, this is about ⅔ full.) Bring the water to a boil and add the meatballs. Bring the water back to a boil, then reduce heat and simmer for 1 hour. As the meat is simmering, a foam will form on the surface of the water. Use a slotted spoon wrapped with cheesecloth to skim off the film.
- When cooking is done, remove the meatballs from the broth and place each meatball in a serving bowl.
Strain the broth and blanch the bok choy
- Set a clean pot on your counter and pour the hot broth through a strainer or colander lined with cheesecloth to strain the impurities and meat chunks. Return the broth to the heat and blanch the cleaned baby bok choy leaves in the broth. Season the broth to taste with salt.6 baby bok choy
- Divide the bok choy leaves between the serving bowls, then add the broth to each bowl. Garnish each lion's head with goji berries and you're done.6 goji berries
Notes
Stewed lion’s head on the banquet table:
Notes and tips:
- Don’t chop the meat into a puree, you need to keep some graininess.
- During the hour-long simmer, a portion of the water will evaporate. Add more water as needed to keep the meatballs covered.
- The broth of this dish is clear. The broth is seasoned with just a small amount of salt.
Health note about Goji Berries:
Goji berries could interact with some drugs. If you take warfarin (a blood thinner), you may want to avoid them. Goji berries may also interact with diabetes drugs and blood pressure drugs, so talk with your doctor first. Otherwise, it’s probably safe to eat goji berries in moderation. Source: https://www.webmd.com/diet/goji-berries-health-benefits-and-side-effects
Nutrition
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