Heilongjiang Braised Pork Ball in Brown Sauce

Sixi meatballs and braised lion heads (slightly larger meatballs) are the more common banquet dishes in Heilongjiang. The pork ribs of the fat and thin skin are made into pomegranate grains and then made into meatballs. The fat on the surface is generally dissolved but not completely dissolved. The lean meat is relatively convex, giving a feeling of rough hair. Because the meat is large and the surface is rough, it is called the "lion head".