Ingredients

Method

In a large bowl, combine the ground pork, breadcrumbs, green onions, minced ginger, soy sauce, Shaoxing wine, salt, sugar, and white pepper. Mix well until the ingredients are evenly combined.

Divide the mixture into 8 equal portions and shape each portion into a large meatball.

Heat the vegetable oil in a large skillet or wok over medium heat. Add the meatballs and cook for 4-5 minutes, or until they are browned on all sides. Remove the meatballs from the skillet and set them aside.

In the same skillet, add the chicken broth and bring it to a boil. Return the meatballs to the skillet, reduce the heat to low, and simmer for 20-25 minutes, or until the meatballs are cooked through.

Carefully remove the meatballs from the skillet and set them aside. Stir the cornstarch mixture into the skillet and cook for 1-2 minutes, or until the sauce has thickened.

In a separate pot, bring water to a boil and blanch the baby bok choy for 1-2 minutes, or until tender. Drain the bok choy and arrange it on a serving platter.

Place the cooked meatballs on top of the bok choy and pour the thickened sauce over the meatballs. Serve the Lion's Head Meatballs hot with steamed white rice.