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Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe

Name: Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe
Total time: 90 min
Yield: 4
Ingredients: 1 (4-ounce) block firm tofu, cut into 1/4-inch slices; 8 ounces ground pork, such as pork shoulder; 4 ounces ground or minced fatty pork, such as fresh pork belly; 1/4 cup drained canned water chestnuts, diced; 1 teaspoon minced peeled ginger; 2 scallions, white parts finely minced and green parts thinly sliced, divided; 1 egg yolk; 1/2 teaspoon sugar; 2 teaspoons Shaoxing wine; 1/2 teaspoon kosher salt; 3 teaspoons minced garlic (3 medium cloves), divided; 3/4 teaspoon ground white pepper, divided; 3 teaspoons soy sauce, divided; 2 1/2 teaspoons cornstarch, divided; 3 tablespoons plus 1 teaspoon canola, vegetable, or peanut oil, divided; 1 1/2 cups homemade chicken stock or low-sodium broth; 5 heads baby bok choy, halved; 6 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated; 2 (1.75-ounce) packs dried vermicelli noodles; Cooked white rice, for serving

Prep Time

Cook Time

Total Time

1h 30m

This Chinese Lion's Head Pork Meatballs with Vermicelli and Cabbage recipe combines ground pork and tofu to create flavorful meatballs, served with vermicelli noodles and bok choy. Ingredients like ginger, scallions, and Shaoxing wine add depth of flavor. This dish is a tasty and satisfying Chinese comfort food.