Lion's Head Meatballs

Put the fatty pork into a large bowl. Add finely chopped ginger (15 g), chopped scallions (2 stalks), egg, breadcrumbs, Shaoxing wine (30 ml), light soy sauce (30 ml), oyster sauce (15 ml), white pepper, salt, cornstarch (15 g) and water (60 ml).

Mix the meat in one direction for 8–10 minutes, until it becomes sticky and paste-like. Add the finely chopped water chestnuts and mix for another 2 minutes.

Wet your hands with water and shape the mixture into 10 large meatballs. In a deep pot, heat 500 ml of vegetable oil to 175 °C and fry the meatballs in batches for about 2 minutes each, just until evenly golden. Remove with a slotted spoon.

For braising, pour off the oil from the pot, leaving 1 tbsp. Add sliced ginger (10 g) and the remaining scallions (2 stalks), and stir-fry for 1 minute. Add brown sugar, Shaoxing wine (15 ml), light soy sauce (37 ml), dark soy sauce, oyster sauce (15 ml) and water (450 ml), and bring to a boil.

Line the bottom of the pot with Napa cabbage, then place the fried meatballs on top. Cover with a lid and braise over low heat for 20–25 minutes, gently turning the meatballs halfway through so they soak up the sauce evenly.

Transfer the meatballs and cabbage to a warm plate. Stir cornstarch (8 g) into water (30 ml), pour the mixture into the sauce, and boil for 1–2 minutes until it thickens.

Remove the sauce from the heat, stir in sesame oil, pour it over the meatballs and serve hot.