Chinese pork meatballs

Chinese pork meatballs are a polulat dish in Chinese cuisine. The main ingredients of Chinese meatballs are minced pork, breadcrumbs and chopped  water chestnuts. There are two famous variants of the dish: lion’s head (狮子头, shi zi tou), to brown the meatballs in hoit oil then steam them, so that a lot of fat is rendered out. will end up flavorful and less greasy. And braised pork balls in gravy (四喜丸子 sì xǐ wánzi).

Chinese pork meatballs the lion’s head (狮子头, shi zi tou) and the braised meatballs (四喜丸子 sì xǐ wánzi)  feature tender, moist, and light meatballs with a savory taste. This dish is a staple food for well-going family in China, espacially in the southern China and coastal provinces.

The lion’s head meatballs are a famous dish of Shanghai style cuisine, while the one in northern China is braised meatballs (四喜丸子 sì xǐ wánzi). The cooking method for those is quite close to the one  in the recipe of southern China.But instead of steaming, those meatballs are braised in a soy-sauce-based liquid after browning. The sause is perfect combination of salty, a little sweet, and mildly spicy. It’s sure to please even the pickiest of eaters. With satisfying notes of ginger and garlic balanced out by a hint of sweetness.

The third type  is meatballs cooked in chicken broth. Also a southern China’s dish. They’re usually served by themselves instead of over rice.

If you like meatballs and spaghetti, you’ll probably appreciate Chinese meatballs as well. These Chinese meatballs can serve as  a delightful dinner entree or an appealing appetizer option for entertaining party and a social event.