Braised Lion's Head in a Sandy Pot

Lion’s Head is one of the great dishes of Shanghai and Jiangsu cuisine, named for the oversized pork meatballs that sit like a lion’s head on a mane of braised napa cabbage.

These aren’t your everyday meatballs. Tennis-ball-sized orbs of ground pork are mixed with water chestnuts for crunch, minced ginger and scallions for fragrance, cooked rice for binding, and dark soy and sesame oil for that deep, savory backbone.

They get fried hard in peanut oil until a thick crust forms, then settle onto a bed of shredded cabbage in a clay pot (sandy pot) and braise low for two hours until the pork turns silky-soft and the cabbage soaks up every drop of the rich, porky broth.

This is soul food, Chinese style.

Kitchen Tips

• Form the meatballs firmly and don’t skimp on the fry. A solid crust is what keeps them from falling apart during the long braise. If they’re soft going in, they’ll disintegrate.
• Use a clay pot if you have one. The porous surface retains heat evenly and gives the dish its traditional character. A Dutch oven works as a substitute.
• Start with cold or cool stock, not boiling. Bringing the temperature up slowly prevents the meatballs from shocking and cracking.
• Let the mixture rest for 30 minutes before shaping. The flavors marry and the rice absorbs moisture, making the meatballs easier to form and hold together.