Longan Lion’s Head (Pork & Egg Meatballs) — Detailed Recipe

Chinese Longan Lion’s Head (Pork & Egg Meatballs) — Detailed Recipe

Chinese Longan Lion’s Head is a creative variation of the classic “Lion’s Head” meatballs. These large, fluffy pork meatballs are mixed with whole quail eggs (or small round egg fillings), creating a “longan-like” look when sliced open. They are soft, juicy, and full of savory aroma — perfect for family dinners or festive meals.

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Ingredients

For the Meatballs

• 500 g ground pork (70% lean, 30% fat for tenderness)

• 10–12 quail eggs (boiled, peeled) or small hard-boiled chicken egg pieces

• 1 large chicken egg

• 1 tbsp light soy sauce

• 1/2 tbsp oyster sauce

• 1/2 tsp dark soy sauce (optional, for color)

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• 1/2 tsp white pepper

• 1/2 tsp sugar

• 1–2 cloves garlic, minced

• A small piece of ginger, minced

• 2–3 tbsp chopped green onions

• 2–3 tbsp cornstarch (to bind the mixture)

• Salt to taste

For Braising

• 1 cup chicken broth or water

• 2–3 slices ginger

• 1 stalk green onion

• 1 tbsp light soy sauce

• 1/2 tsp sugar

• A splash of oyster sauce (optional)

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Instructions

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1. Prepare the Quail Eggs

1. Boil quail eggs for 4–5 minutes.

2. Cool in cold water and peel carefully.

3. Set aside for stuffing inside the meatballs.

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2. Make the Pork Mixture

In a large bowl, combine:

• Ground pork

• Chicken egg

• Soy sauce, oyster sauce, optional dark soy sauce

• Shaoxing wine

• Sesame oil

• White pepper, sugar, salt

• Garlic & ginger

• Green onions

• Cornstarch

Mix vigorously in one direction until the meat becomes sticky and develops elasticity.
This step ensures tender, bouncy lion’s head meatballs.

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3. Form the “Longan Lion’s Head” Meatballs

1. Take a handful of seasoned pork.

2. Flatten it into a round patty.

3. Place one quail egg (or a small egg center) in the middle.

4. Wrap the meat around it and shape it into a smooth, large meatball.

5. Repeat until all pork mixture is used.

Each meatball should be about the size of a small orange.

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4. Pan-Fry to Set the Shape (Optional but Recommended)

1. Heat 2–3 tbsp of oil in a pan.

2. Add the meatballs and gently fry on medium-low heat.

3. Roll them occasionally until lightly golden on all sides.

This step helps keep the meatballs intact during braising and adds extra flavor.

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5. Braise the Lion’s Head Meatballs

1. In a pot or deep pan, place ginger slices and green onion segments on the bottom.

2. Add the meatballs gently.

3. Pour in chicken broth enough to cover 2/3 of the meatballs.

4. Season with light soy sauce, sugar, and oyster sauce.

5. Bring to a boil, then reduce to low heat.

6. Cover and simmer for 40–50 minutes until the meatballs are tender and juicy.

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6. Thicken the Sauce (Optional)

If you prefer a glossy finish:

1. Mix a small bowl of cornstarch slurry (1 tsp cornstarch + water).

2. Add it to the pot and simmer until the sauce thickens.

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7. Serve

Plate the Lion’s Head meatballs with a generous spoonful of the savory broth.
When you cut one open, the quail egg inside resembles a bright “longan,” giving the dish its name.

Serve hot with rice or noodles.

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Tips for Best Results

• Choose pork with some fat for softness.

• Stir the meat mixture long enough to create elasticity.

• Slow braising is key — don’t rush.

• You can steam the meatballs instead of braising for an even lighter flavor.