Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage

SERIOUS EATS(1)
Linda Lee: "I didn't have any minced fatty pork, water chestn…" Read More
20Ingredients
85Minutes

Ingredients

US|METRIC
  • 4 ounces firm tofu (cut into 1/4-inch slices)
  • 8 ounces ground pork (such as pork shoulder)
  • 4 ounces pork (ground or minced fatty, such as fresh pork belly)
  • 1/4 cup water chestnuts (drained canned, diced)
  • 1 teaspoon ginger (minced peeled)
  • 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 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)
  • 3 1/2 ounces vermicelli noodles (packs dried)
  • cooked white rice (for serving)
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    Reviews(1)

    Linda Lee 4 years ago
    I didn't have any minced fatty pork, water chestnut, vermicelli but still tasted great. I would probably add another egg and more cornstarch to make the meatballs softer with the lean ground pork used instead.

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