Braised Pork Ball in Gravy

When I was a child, my grandma often took me to wedding banquets. At the lunch table, there must be a dish – Braised pork ball in gravy (Sixi Meatball) . “Sixi” means four festive things in Chinese word including  good luck, riches, longevity, joy. Since it is “Sixi”, of course there must be four meatballs on the plate.

Sixi meatball belongs to Lu Cuisine. It is also named “Lion head” in Huaiyang cuisine with a little difference in cooking ways and ingredients. Sixi meatball including steamed buns crumbs is usually braised, while “Lion head” including water chestnut is steamed. No matter what kind of cooking methods and ingredients,  it is already an indispensable dish for holidays because of its deliciousness.

Ingredients:

For meatballs:

  • 1000 gram chopped pork(Fat pork to lean  pork ratio 3:7)
  • 1 leftover steamed buns, made them into crumbs
  • 2 gram ginger,
  •  1 teaspoon salt
  •  1 tablespoon dark soy sauce
  •   2 tablespoon light soy sauce
  • 2 tablespoon shaoxing wine
  • 100 gram corn starch
  • One part scallion about 20 gram, chopped
  • 1 cup oil for deep fried

For sauce:

  • 2 slices fresh ginger
  •  Light soy sauce 1/2 tablespoon
  •  Dark soy sauce 1/4 tablespoon
  •  Water 1 cup
  •  Sugar 1/4 tablespoon
  •  Corn starch 1 tablespoon

Instructions

  1. Add steamed buns crumbs , chopped ginger, chopped scallion, shaoxingwine, corn starch, salt to chopped pork, stirring for 5 minutes in one direction, made them into about 7-8 meatballs.
  2. Add oil to a wok, heat the wok over high-medium heat, fried the meatballs until brown,remove to a plate.
  3. Add the sauce ingredients to another wok, boiled, add freid meatballs, stewing for about 5 miuntes.
  4. Serve with rice.

Braised Pork Ball In Gravy

Chinese classic pork recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • Pot for deep-fried
  • Wok for stir-frying

Ingredients
  

  • For meatballs:
  • 1000 gram chopped pork(Fat pork to lean  pork ratio 3:7)
  • 1 leftover steamed buns, made them into crumbs
  • 2 gram ginger,
  • 1 teaspoon salt
  • 1 tablespoon dark soy sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon shaoxing wine
  • 100 gram corn starch
  • One part scallion about 20 gram, chopped
  • 1 cup oil for deep fried
  • For sauce:
  • 2 slices fresh ginger
  • Light soy sauce 1/2 tablespoon
  • Light soy sauce 1/2 tablespoon
  • Water 1 cup
  • Sugar 1/4 tablespoon
  • Corn starch 1 tablespoon

Instructions
 

  • Add steamed buns crumbs , chopped ginger, chopped scallion, shaoxingwine, corn starch, salt to chopped pork, stirring for 5 minutes in one direction, made them into about 7-8 meatballs.
  • Add oil to a wok, heat the wok over high-medium heat, fried the meatballs until brown,remove to a plate.
  • Add the sauce ingredients to another wok, boiled, add freid meatballs, stewing for about 5 miuntes.
  • Serve with rice.

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