To Make the Meatballs
- To make potato flour slurry (use equal parts water and starch, approximately 2-3 tsps each. Alternatively cornstarch could be used, though it will not be as gelatinous a sauce). Set aside.
- Combine pork and water. Mix meat in one direction for a few minutes and keep mixing until it is somewhat fluffy and cohered. Add minced water chestnuts, minced scallion, minced ginger, sesame oil, rice wine and salt. Mix well and form into 5 large meat balls, approximately 170g each, or 6-7 cm in diameter.
- Dust meatballs in cornstarch and remove excess. Then set aside.
- Heat wok with 3 tbsps of oil over medium heat; when wok oil is just barely smoking, add meat balls one at a time and fry, rolling and turning very gently, until slightly firm and browned. Remove from heat.
- Clean wok, heat to medium, add water, put in wombok leaves, cover and steam for 5 mins or until leaves are flexible. Remove and allow it to cool enough to handle.
To Make the Stew
- Line claypot or small casserole with 2/3 of the wombok. Gently five meatballs, then pour in chicken stock, sugar and soy sauce. Lay remaining wombok over meat, cover and braise meatballs for 1½ hours on top of stove.
- When done, dish out meatballs to a serving plate. Arrange braised wombok in a circular pattern, around the meatballs. Stew to reduce braising liquid to desired flavour intensity and add a stream of slurry until liquid is thickened. It should coat spoon thickly, but still runny. Pour over Lion’s Head Meatballs and garnish with spring onions.