(Optional) If using pork belly and lean meat, use knives to mince the meat. This simultaneously pounds and minces the meat, giving it a different texture than pre-minced meat.
Knead minced pork along with "Seasoning for minced pork", except the cornstarch. You'll want to do this for 3 minutes for the shape to come together. If using pre-minced, you do not need to knead as long.
Add in the vegetables (mushrooms, lotus roots, spring onions) and mix again. Then add some cornstarch which serves as binding and also absorb some of the liquid.
Form the meatroll by covering the long stem of the Matsutake/King Oyster mushroom with the meat mixture.
Brown the meat roll. Heat up a pot, put some oil in, then place the meat rolls in. Flip after 1 to 2 mins to brown all sides. Traditionally, Lion's Head Meatballs are deep fried whole before being braised. So this is the home-cooking compromise.
Braise the meat rolls. Do this by placing in "Seasoning for braising liquid/sauce", except the cornstarch and water.
Cover and let the meat rolls braise for 2 hours. I let mine braise for only 40 minutes since Paimon was hungry, but traditional Lion's Head Meatballs are braised for hours.
Blanch green vegetables (Iused Bok Choy) for 30 seconds in boiling water after the braising.
Take out meat rolls and plate, placing vegetables on the bottom and laying meat rolls on top.
Thicken the braising liquid. Use cornstarch and the same volume of water to form a slurry, and pour that into the braising liquid. Adjust this according to your own desired thickness. The heat can be shut off here.
Pour sauce over meat rolls. Garnish with tops of spring onions. Serve.