The lion’s head meatball (狮子头, or shīzǐ tóu) is a huge, juicy, and tender pork meatball that’s an iconic example of Huaiyang cuisine, one of the Four Great Traditions in Chinese cooking. The cuisine is all about highlighting the flavors of a single ingredient in a refined yet uncomplicated way.

The baseballsized meatballs are both enormous and light, springy and custardy tender, about as juicy as the filling in a soup dumpling, and, once they’re doused in a savory glaze, they’re as beautiful as they are tasty. To produce that unique texture, you need to use a series of techniques—mechanical and chemical tenderization, parfrying, and an extended braise to render fat and convert collagen to gelatin—and the result might just be the best meatball in the world! To access the full recipe and more, visit chefsteps.com.

UltraTender Lion’s Head Meatballs: https://www.chefsteps.com/activities/...

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[Time Codes]
0:00 How to make ultratender lion’s head meatballs
0:56 How to process pork belly for the meatballs
4:13 How to mix the meatball base
7:29 How to form and chill the meatballs
11:30 How to fry meatballs
15:13 How to build the braising liquid
19:13 How to braise lion’s head meatballs
22:10 – How to thicken the braising liquid
25:05 – How to glaze lion’s head meatballs and serve with bok choy


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