A classic Huaiyang dish featuring large, tender pork meatballs braised with bok choy. The meatballs are shaped like a lion's head, hence the name. Savory, juicy, and full of umami flavor.
Mix ground pork with egg, breadcrumbs, minced ginger, scallion, soy sauce, cooking wine, salt and white pepper. Stir in one direction until sticky and well combined.
Shape the meat mixture into 4 large meatballs, about the size of a tennis ball.
Heat oil in a wok and fry the meatballs until golden brown on all sides. Remove and set aside.
In a pot, bring chicken broth to a boil. Add the fried meatballs and simmer on low heat for 30 minutes.
Add bok choy and continue to simmer for another 10 minutes until the vegetables are tender.
