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5 from 1 vote

Soy Braised Lion's Head

A warming Easter Chinese winter dish, perfect with a bowl of steaming hot rice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Servings: 2 -3
Author: Annie Ko



  • 300 g mince pork
  • 3 water chestnuts drained and finely chopped
  • 1 egg
  • 1/2 tbsp cornflour
  • a pinch of ground white pepper
  • a pinch of salt
  • 1/2 tsp of Shaoxing rice wine
  • 1/2 tbsp of water
  • 2 spring onions finely chopped


  • a handful of rice vermicelli optional
  • 3 chinese dried mushrooms soaked - reserve the liquid (or Shitaki mushrooms)
  • 1/2 Chinese leaves or iceberg lettuce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/4 tsp of salt
  • a pinch of white ground pepper
  • 1 tbsp of sugar


  • Mix all the meatball ingredients together, make sure all ingredients are combined evenly.
  • Shape into 3 BIG meatballs. Give the meatballs a thin coating of cornflour.
  • Fry the meatballs in medium heat (about 150'C) hot oil. Drain and set aside.
  • In a casserole, lay half the leaves at the bottom then put all the sauce and seasoning in.
  • Pour the mushroom soaking water in and if neccessary, pour some water in to cover up to half the height of your meatballs.
  • Then lay the meatballs and mushrooms on top, finally complete with the rest of the leaves.
  • Bring to the boil, then turn the heat to low, cover and cook for 5 minutes.
  • Give it a stir and cover again, cook for another 15 minutes. Add the rice vermicelli and cook for a further 5 minutes.
  • Serve in the casserole with steaming hot rice.