Mushroom-Pork Lion’s Head Meatballs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1073
- Total Fat
- 88
- Saturated Fat
- 13
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 33
- Cholesterol
- 201
- Sodium
- 1238
- Total: 1 hr 10 min
- Active: 50 min
Ingredients
12 ounces ground pork, preferably 70% lean
12 ounces shiitake mushrooms, stemmed (2/3 finely chopped, 1/3 left whole)
1 cup water chestnuts, finely chopped
1/4 cup Shaoxing wine or sake
6 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1 1-inch piece fresh ginger (1/2 teaspoon grated, the rest cut into coins)
1/2 teaspoon Sichuan peppercorns, toasted and ground
1/4 cup minced scallions, plus 3 scallions cut into 2-inch pieces
1 tablespoon cornstarch
3 large eggs, beaten
2 tablespoons toasted sesame oil
1 cup panko
Vegetable oil, for frying
2 to 3 heads baby bok choy (8 ounces), trimmed and separated
6 cups low-sodium chicken broth
1/2 teaspoon ground white pepper
Directions
- Mix the ground pork with 5 tablespoons water in a large bowl. Mix in the chopped shiitakes, water chestnuts, Shaoxing wine, 3 tablespoons light soy sauce, the dark soy sauce, sugar, grated ginger, peppercorns, minced scallions, cornstarch, eggs and sesame oil. Stir in the panko.
- Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 375˚F. Using wet hands, divide the pork mixture evenly into 8 large balls (the balls will not be firm). Using a slotted spoon, carefully add the balls to the hot oil in batches of 2 or 3. Cook, turning until browned, about 2 minutes. Remove and drain on paper towels.
- Line the bottom of a Dutch oven with the bok choy. Arrange the meatballs on the bok choy, then top with the ginger coins, whole mushroom caps, scallion pieces, chicken broth, remaining 3 tablespoons light soy sauce and the white pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the bok choy is tender and a thermometer inserted into the meatballs registers 165˚F, about 15 minutes. Discard the ginger coins.
- Serve the meatballs and vegetables in bowls. Pour in the broth.