Shanghainese quickbraise Hong Sao-style Lion’s Head meatballs

• minced pork (60% lean, 40% pork belly)↗500g g
• garlic cloves↗4

  finely chopped

• ginger↗2 tbsp tbsp

  grated

• spring onions↗2

  finely chopped

• ground white pepper↗pinch of
• Shaoxing rice wine or dry sherry↗50ml ml
• dark soy sauce↗1 tbsp tbsp
• light soy sauce↗2 tbsp tbsp
• toasted sesame oil↗1 tbsp tbsp
• egg↗1

  beaten

• cornflour↗4 tbsp tbsp
• rapeseed oil↗100ml ml
• ginger↗2½cm piece

  cut into coins

• vegetable stock↗500ml ml
• dark soy sauce↗2 tbsp tbsp
• light soy sauce↗3 tbsp
• caster sugar↗3 tbsp
• star anise1
• cinnamon stick↗1
• steamed long-stem broccoli

Step-by-step instructions

1. 1

   Put all the ingredients for the meatballs, except the oil, into a large bowl with ½ tsp salt and stir to combine well. Divide the mixture into 6, then using slightly wet hands, roll each piece into a round ball. Set on a plate.

2. 2

   Pour the rapeseed oil into a large wok or pan and heat over medium-high heat. Carefully add the meatballs into the oil and brown all over until golden, carefully turning throughout. Cook for 5-7 mins (they do not need to be cooked through at this point). Lift the meatballs out and set aside.

3. 3

   Pour the oil into a heatproof jug, leaving 1 tbsp in the pan. Return the pan to the heat and add the ginger coins. Stir-fry until brown at the edges, using a spoon to scrape any flavour from the bottom of the pan. Pour in the stock, both soy sauces, sugar, star anise and cinnamon stick along with 100ml water. Cook on medium heat for 15 mins, reducing the liquid by about half.

4. 4

   Add the meatballs to the sauce and cook, covered, for a further 5-8 mins. Gently coat the meatballs in the sauce, ensuring they are well coated but do not fall apart. Transfer the meatballs to a platter and pour over the sauce (you can leave the star anise and cinnamon on the plate as a garnish). Serve with steamed long-stem broccoli.