Lion's Head Meatballs
A recipe from the Good Food collection.
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Lion's Head Meatball
- To make the stock, put the bones and 3.5 litres (14 cups) water in a large saucepan and bring to a simmer-do not let it boil. Remove the scum from the surface and continue doing so over the next 30 minutes. Add the ginger and spring onion and cook, partially covered, keeping at a low simmer for 3 hours. Strain through a fine sieve. Cool. Cover and refrigerate overnight. Remove the layer of fat from the surface once it has solidified.
- Soak the Chinese mushrooms in 250 ml (1 cup) boiling water for 20 minutes. Drain. Discard the stems and thinly slice the caps. Meanwhile, place the vermicelli in a heatproof bowl, cover with boiling water and soak for 3–4 minutes, or until soft. Drain and rinse. Preheat the oven to hot 220°C (425°F/Gas7).
- Place the minced pork, egg white, garlic, ginger, cornflour, rice wine, two-thirds of the spring onion and salt to taste in a food processor. Using the pulse button, process until smooth and well combined. Divide the mixture into eight portions and shape into large balls with wet hands.
- Place 500 ml (2 cups) of the stock (freeze any remaining stock) in a large saucepan and bring to the boil over high heat, then remove from the heat and keep warm.
- Heat the oil in a wok over high heat. Fry the meatballs in batches for 2 minutes each side, or until golden, but not cooked through. Drain.
- Place the meatballs, mushrooms, soy sauce and sugar in a 2.5 litre (10 cup) flameproof clay pot or casserole dish and cover with the hot stock. Bake, covered, for 45 minutes. Add the bok choy and noodles and bake, covered, for another 10 minutes. Sprinkle with the remaining spring onion and serve.