A Shanghainese speciality, Lion’s Head are giant pork meatballs, seasoned and braised in flavourful sauce and traditionally served with wombok (you may also add bok choy). The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. The addition of mushroom brings depth of flavour to the stock and the slippery mung bean noodles add texture. When making this, try to get fattier minced pork as it would taste juicier and the meat is tenderer. Besides the fatty minced pork, tofu is also added into the meatballs to add moisture making them extra tender.
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