Red-Braised Lion's Head Meatballs

Name: Red-Braised Lion's Head Meatballs
Total time: 90 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: ground pork (shoulder, 20% fat); Shaoxing wine; dark soy sauce; light soy sauce; ginger, finely minced; scallion whites, finely minced

红烧狮子头 · hóng shāo shī zi tóu

家庭快手版 · Home version: Family version uses gentle braising instead of deep-frying; tender, juicy meatballs with rich, glossy sauce — no food processor needed, just hand-chopped pork for authentic texture.

My grandmother in Yangpu District would make these every Chinese New Year — she’d sing while pounding pork shoulder with a wooden mallet, saying the rhythm kept the meat ‘alive’. She always served them nestled in blanched Shanghai bok choy, its green leaves soaking up the sauce like little sponges.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

ground pork (shoulder, 20% fat)猪肉末（前腿肉，肥瘦比2:8）🛒 local500 g
Shaoxing wine绍兴黄酒🏮 asian30 ml
dark soy sauce老抽🏮 asian20 ml
light soy sauce生抽🏮 asian25 ml
ginger, finely minced生姜末🛒 local15 g
scallion whites, finely minced葱白末🛒 local30 g

ground pork (shoulder, 20% fat): Ask butcher for freshly ground pork shoulder — pre-ground supermarket pork is often too lean and dry.

Shaoxing wine: Substitute dry sherry if unavailable — never cooking wine labeled 'for cooking' only.

dark soy sauce: For color and depth — not saltiness. Light soy handles seasoning.

light soy sauce: Use naturally brewed, not chemical hydrolyzed.

ginger, finely minced: Peel and mince by hand — avoid grater or blender to prevent fibrous water release.

scallion whites, finely minced: Use only white parts — green tops go into braising liquid later.

🌶️ Adjust to your taste

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Instructions

1In a large bowl, combine pork, Shaoxing wine, dark soy, light soy, ginger, and scallion whites. Using clean hands, mix vigorously in one direction for 3 minutes until sticky and slightly springy.
单向搅打锁住水分
🔍 Look for 3 分钟 · 3 minutes
Visual: 肉馅能粘附手指，提起时成团不散。Meat mixture clings to fingers and pulls away cleanly when lifted.
You know it's right when: 手感黏糯，不松散。Mixture feels tacky, not crumbly.
2Form into 4 large oval meatballs (about 180 g each). Gently press palms to smooth surface — do not compact tightly.
轻拍定型，保持松软
🔍 Look for 2 分钟 · 2 minutes
Visual: 椭圆形态完整无裂痕，表面湿润光洁。Oval shape holds without cracking; surface looks moist and unbroken.
You know it's right when: 表面无明显气孔。No air pockets visible on surface.
3Heat 2 tbsp neutral oil in a wide Dutch oven over medium heat. Carefully place meatballs in pan. Sear undisturbed for 4 minutes per side until deeply golden brown.
中火慢煎上色
🔍 Look for Medium heat 每面4分钟 · 4 minutes per side
Visual: 外壳焦糖化明显，边缘微卷。Crust is deeply caramelized, edges slightly curled.
You know it's right when: 滋滋声转为低鸣，焦壳自然离锅。Sizzling slows and turns low-hum; crust releases easily from pan.
4Add 500 ml water, 2 whole star anise, and reserved scallion greens. Bring to gentle simmer, then cover and braise on low heat for 60 minutes.
小火慢煨入味
🔍 Look for Low heat 60 分钟 · 60 minutes
Visual: 汤汁边缘微泡，蒸汽呈细缕状。Liquid bubbles faintly at edges; steam rises in thin wisps.
You know it's right when: 肉丸轻微浮动，不散不裂。Meatballs bob gently but do not break apart.
5Uncover and increase heat to medium-low. Simmer uncovered 12–15 minutes until sauce reduces to thick, glossy glaze clinging to meatballs.
收汁至油亮挂勺
🔍 Look for Medium-low 12–15 分钟 · 12–15 minutes
Visual: 酱汁挂勺，勺背划痕清晰不闭合。Sauce coats back of spoon and leaves clear trail when dragged.
You know it's right when: 气泡变慢、浓稠、如糖浆。Bubbles become slow, viscous, and syrupy.

Tips

· Hand-chopping pork shoulder before grinding yields superior texture — ask your butcher to coarsely chop first.
· Braising liquid doubles as excellent sauce for noodles or steamed rice.
· Make ahead: refrigerate fully cooled meatballs in sauce for up to 3 days — flavor deepens overnight.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine