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China, Asia · Red-Braised Lion's Head Meatballs (Hong Shao Shizitou)

Lion's Head Meatball Bao with Sesame Napa Slaw

Lion's-head pork mix pressed into patties, lacquered with a soy-honey glaze and tucked into fluffy bao with a tangy napa cabbage slaw.

ServingsServes 2
Total cooking time40 min
DifficultyMedium

Method

  1. Shred the cabbage into 3 mm strips, toss with the salt and leave for . Once wilted, squeeze it hard with both hands, then toss with the rice vinegar, sugar, sesame oil and sesame seeds and keep it in the fridge. Squeezing out the water keeps the buns from going soggy.

    Add in this stepNapa cabbage 160 gSalt (for the slaw) ½ tspRice vinegar 4 tspSugar (for the slaw) 2 tspToasted sesame oil 1 tspToasted sesame seeds 1 tsp

  2. Finely slice the spring onions. Put the pork in a bowl with the spring onions, ginger, light soy sauce for the meat, Shaoxing wine, cornflour and white pepper, and stir in one direction for until the mixture turns sticky.

    Add in this stepMinced pork (25–30% fat) 280 gSpring onions 2Fresh ginger, finely grated 10 gLight soy sauce (for the meat) 2 tspShaoxing rice wine 2 tspCornflour 2 tspGround white pepper 1 pinch

  3. With wet hands, divide the mixture into portions of about 70 g and shape flat patties 9 cm across and 1.5 cm thick (4 in total). Press a shallow dent into the centre with your thumb so they cook flat instead of puffing up.

  4. Heat the oil in a 24 cm non-stick frying pan over medium heat and lay in the patties 2 cm apart. Cook for , turning every 2 minutes, until deep golden on both sides, firm in the centre when pressed and the juices run clear (at least 71 °C inside). If they don't all fit, cook in two rounds and keep the first batch warm.

    Add in this stepNeutral oil 1½ tbsp

    medium heat

  5. Mix the glaze soy sauce, honey, black vinegar, dark soy sauce and water, pour into the pan and let it bubble over medium-high heat for , turning the patties to coat. Turn off the heat once the sauce is syrupy and the patties look lacquered. The honey burns quickly, so don't walk away.

    Add in this stepLight soy sauce (for the glaze) 2 tbspHoney 4 tspChinkiang black vinegar 1 tspDark soy sauce (for colour) ½ tspWater (for the glaze) 3 tbsp

    medium-high heat

  6. Bring a pot of water to the boil, set a steamer on top and steam the bao over high heat for until soft and puffy (add 1 to 2 minutes if frozen). No steamer? Cover them with damp kitchen paper and microwave for 30 to 40 seconds.

    Add in this stepFolded steamed buns (gua bao, frozen is fine) 4

    high heat

  7. Open each bun, add a layer of well-drained slaw and a patty, spoon over a little glaze from the pan, top with coriander and serve straight away.

    Add in this stepCoriander leaves 6 g

Cook's tip

Shape the patties half a day ahead and chill them; they hold together better in the pan. Soft dinner rolls or slider buns work well instead of bao. For heat, add a little chilli oil or sriracha.

Cooking it at camp

Shape the patties at home, stack them between baking paper and carry them in the cooler, with the slaw dressed in a sealed tub. At camp, fry and glaze them in a pan on the burner or grill, then steam the bao in a covered pan with 2 tbsp of water for 2 to 3 minutes. Make sure the meat is cooked right through.