Post by shayneh2006 on Apr 19, 2015 19:54:22 GMT 10
Lions Head Meat Balls is the authentic name for these, I kid you not.
The recipe originates from the Shanghai region of China.
1kg Pork mince
1 tbls Shaoxing wine
11/2 tbls Sugar
1cm Ginger, peeled and finely chopped
½ tsp ground black pepper
1 tbls Sesame Oil (not a typo and yes, 1 tbls)
4 tbls Canola Oil
500ml water.
Mix the mince, wine, 2 tsp of the Sugar, Ginger, Pepper and the Sesame Oil and form into 4 equal balls.
In a wok, heat the veg oil and one by one, brown the balls on all sides, remove and drain.
Meanwhile, in a separate pot, bring the water to the boil.
When ready, gently lower the balls into the water and add the rest of the Sugar and Soy Sauce, cover and gently simmer for 3 hours.
Remove the balls, then thicken the sauce with a Corn flour slurry.
Pour the Gravy over the Balls and serve
These had a fabulous taste however, I cant understand why the Author/Chef requested such a long simmer as we all thought that they finished a little dry.
Next time, I am thinking I will cut the simmer time by half.
Shayne
