Directions

To Make

1. Slice pork belly along the grain into thin slices, then into thin strips before cutting them into tiny cubes. Chop the pork until it becomes slightly sticky. Transfer to a mixing bowl.
2. Add in salt, white pepper, minced ginger and chopped spring onion into pork.
3. Gradually mix in 150g chicken stock in a few additions, mixing thoroughly after each addition to ensure the pork absorbs the liquid. Stir in one direction to help the meat bind.
4. Once liquid is absorbed, add in egg white and mix well. Add in cornflour until fully incorporated. Lift the pork mixture and slam it back into the mixing bowl repeatedly to create a sticky texture that holds together when cooked.
5. Add finely chopped water chestnuts into pork mixture and mix well.
6. Heat 2L chicken stock in a large claypot or heavy-bottom pot with 4-5 slices of ginger.
7. While waiting for the stock to heat up, take about 100g of the pork mixture and gently roll into a ball. Gently slide the meatball into the pot, repeat with remaining mixture.
8. Let the stock comes to a gentle boil. Once meatballs float, cover with Chinese cabbage (wombok) leaves and reduce heat to low. Season the broth with salt to taste. Cover the lid and let it simmer gently for 2-2.5 hours.
9. Before serving, blanch baby bok choy and drain.
10. Serve Yangzhou Lion’s head hot with baby bok choy, spooning some of the aromatic broth over the top.