Lionhead Meatball Sub. Lion's Head Meatballs is a classic Chinese celebration dish. Our recipe is succulent and flavorful, braised in a rich sauce and served with blanched greens. Chinese braised Lion's Head Meatballs have long been a noticeable gap in our repertoire.
Two kinds of pork, including fatty ground pork, adds moisture to the meatballs. Lion's Head Meatballs. this link is to an external site that may or may not meet accessibility guidelines. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion. You can have Lionhead Meatball Sub using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Lionhead Meatball Sub
- Prepare 2 tablespoons of mayochup.
- Prepare 3 of leftover Lionhead meatballs see my recipe.
- Prepare 5 slices of dill pickle chips.
- It’s 2 slices of American cheese.
- Prepare 1 slice of sausage roll.
Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). They feature tender, moist, and light meatballs with a savory taste. You'll find quite a few versions of Lion's Head in China. One popular rendition in northern China is braised meatballs.
Lionhead Meatball Sub step by step
- Heat the meatballs, as they heat get the roll, and mayochup. Split open the roll..
- Add the mayochup. Add the pickle chips. Then the meatballs..
- Add the cheese on top, take that first bite. I hope you enjoy!!!.
For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining. Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. It is traditionally cooked in a sand clay pot.