So then, the Lion's Head Meatball is purely a display of skill, seemingly calm on the surface, yet with an undercurrent of knife work.
Originally called "Sunflower Chopped Meat," the name alone indicates that the meat is hand-chopped into cubes, not minced into a paste.
First, take a selected piece of pork belly with a ratio of 30% fat and 70% lean, and use a flat knife technique to slice it into evenly thick slices. Then, use a straight knife technique to cut the slices into tiny pieces.
The so-called "finely cut and roughly chopped" means cutting the meat finely into small cubes and then chopping it a bit coarsely about ten times to achieve stickiness from the cubes.
Avoid chopping the meat into a paste like ground meat; doing so would ruin the texture.
The advantage of processing the ingredient in this way is that it preserves the granularity of the pork, maximally ensuring the tenderness of the meat's texture.
