Lion's head meatballs

• porções: 4 servings
• tempo ativo: 30 minutes
• tempo total: 2 hours 30 minutes

Ingredientes

Oil for frying

1 1/2 tbsp light soy sauce

2 tsp dark soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1 tsp sesame oil

1 tbsp sugar

5 slices ginger

Panko crumbs

1 tsp cornflour

1 litre water (to just cover meatballs)

500 g pork mince

1 tsp grape seed oil

2-3 spring onions, finely chopped

80 g (½ cup) peeled water chestnuts, diced

1 tsp grated ginger

1 egg

1 tsp cornflour

2 tsp cornflour, plus extra to dust

2 tap Shaoxing wine

1/4 tsp salt

pinch of ground white pepper

Cornflour for dusting

Instruções

1. For the meatballs, place all the ingredients into a large bowl and mix together, stirring well in only one direction. Using damp hands, shape the mixture into 4 very large meatballs.

2. Heat the oil for frying in a wok to 170°C.

3. Dust the meatballs in cornflour and fry for 5 minutes or until well browned all over.

4. Transfer the meatballs to a heavy-based saucepan or baking dish. Add the soy sauces, sugar and enough stock or water to cover the meatballs.

5. Cover with a lid and bring to a simmer. Simmer over low heat for 1 hour, then remove the lid and simmer for another 45-60 minutes or until the sauce is thickened and glossy.

6. Bring a separate saucepan or wok of water to the boil, then add the oil to the water. Season the water with a little salt and a pinch of sugar. Cook the pak choy for 1-2 minutes or just until tender, then drain well.

7. To serve, arrange the meatballs on a deep plate. Arrange the pak choy around the outside of the meatballs. Pour the braising liquid over the meatballs until they are moistened and glossy.