Shanghainese Hong Shao Lion's Head Meatballs

In a large bowl, combine the minced pork, garlic, grated ginger, spring onions, ground white pepper, Shaoxing wine, dark soy sauce, light soy sauce, toasted sesame oil, beaten egg, cornflour, and 1/2 tsp salt. Mix until the mixture is evenly combined and slightly sticky, then divide into 6 portions. With lightly damp hands, shape each portion into a large meatball and place on a plate.

Heat the rapeseed oil in a large wok or deep frying pan over medium-high heat. Carefully add the meatballs and brown them on all sides for 5 to 7 minutes, turning gently so they keep their shape. Transfer the meatballs to a plate; they do not need to be fully cooked yet.

Pour off the oil, leaving 1 tbsp in the pan. Add the sliced ginger and cook for 1 to 2 minutes until lightly browned at the edges, scraping up any browned bits from the bottom of the pan. Add the vegetable stock, dark soy sauce, light soy sauce, caster sugar, star anise, cinnamon stick, and 100 ml water, then simmer for about 15 minutes until the liquid has reduced by roughly half.

Return the meatballs to the pan, cover, and simmer gently for 5 to 8 minutes until cooked through. Spoon the sauce over the meatballs carefully so they stay intact. Transfer to a serving platter, pour over the sauce, and serve hot with steamed long-stem broccoli.