A Chinese pork meatball recipe that uses breadcrumbs, water chestnuts, and aromatics to make super light, fluffy and juicy meatballs that are bursting with flavor. Recipe https://omnivorescookbook.com/lions-head-pork-meatballsClick more to see ingredients INGREDIENTS1 lb (450 g) ground pork 4 tablespoons Shaoxing wine (or dry sherry)3 tablespoons light soy sauce (or soy sauce)1 teaspoon dark soy sauce1 1/4 teaspoons salt (*Footnote 1)2 teaspoons sugar2 teaspoons grated ginger4 green onions, minced 1 tablespoon cornstarch12 (one 8-oz / 227-g can) water chestnuts, finely chopped 3 eggs1 cup (100 g) panko (Japanese breadcrumbs)2 tablespoons sesame oil1 tablespoon peanut oil (or vegetable oil)Check out more cooking notes at https://omnivorescookbook.com/lions-head-pork-meatballs***Check out my cookbook:https://amzn.to/3uZka2t***Follow Omnivore's Cookbook onPinterest: http://www.pinterest.com/OmnivorCookbook/Instagram: http://instagram.com/omnivorescookbookFacebook: http://www.facebook.com/omnivorescookbookTwitter: https://twitter.com/omnivorcookbookVIDEO EQUIPMENTCamera: https://amzn.to/2Q6QBb9Lens: http://amzn.to/1UUFFaiTripod: http://amzn.to/1K5Xi6sSoftware: Final Cut ProMUSIC CREDIThttps://artlist.io
