Oversized, delicate pork meatballs poached in a clear broth with bok choy and ginger — a Jiangsu delicacy.
The iconic lion's head (狮子头) meatball represents Jiangsu cuisine's sophistication and restraint. Named for its size and crown-like garnish of scallion, each meatball is a tender, juicy orb made from minced pork mixed with water chestnut and scallion, poached gently in a clear, refined broth. The result is incredibly light and delicate — the anthesis of dense, compact meatballs. This is home cooking elevated to its highest form.
Serves 4
Combine ground pork, water chestnuts, half the scallions, soy sauce, sesame oil, and cornstarch. Mix gently until just combined — don't overwork.
Gently form mixture into 4 large meatballs, each about the size of a lemon. Refrigerate 20 minutes.
Bring clear chicken or pork broth to a gentle simmer. Carefully lower meatballs into broth and poach for 20 minutes, until cooked through.
Add bok choy to broth and simmer 3 minutes. Transfer meatballs and greens to bowls, ladle broth over top, and garnish with remaining scallions.
Don't overmix the meat or the meatballs will be tough.
Use pork with visible fat marbling for juiciness.
Poach gently — vigorous boiling will break the meatballs apart.
Add minced shrimp to the mixture
Poach in a clear fish broth with shrimp and scallops
Serve in a rich crab broth for special occasions
Refrigerate up to 3 days. Gently reheat in broth.
Lion's head meatballs are a hallmark of Jiangsu cuisine's literati tradition — a style that emphasizes subtlety, clarity, and the natural flavors of ingredients. The dish dates back centuries in the region's imperial cooking legacy.
The large size of the meatball, combined with the crown of scallions on top, resembles a lion's head.
Yes, freeze formed but uncooked meatballs for up to 1 month. Poach directly from frozen, adding 5 extra minutes.
Per serving · 4 servings total
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