Recipe#25711

Title: Braised Lion's Head In A Sandy Pot

Soar

Yield: 4 servings
 
      1 lb Pork butt, ground or chopped
    1/4 c  Water chestnuts, minced
      1 ts Ginger root, minced
      2    Green onions, minced
    1/2 c  Cooked rice, minced
      1 tb Dark soy
    1/2 ts Sesame oil
      2 tb Water
      3 c  Chinese mustard cabbage,
           Shredded
      4 c  Stock (or water)
    1/2 ts Salt, to taste
    1/4 ts Sugar
      6 tb Peanut oil
 
  Preparation:  In bowl, thoroughly mix pork, water
  chestnuts, ginger root, green onions, cooked rice,
  dark soy, sesame oil & water. Allow mixture to marry
  for 30 minutes. Form into firm balls, one for each
  serving, each the size of a tennis ball (about 3 1/2"
  across).
  
  Braising:  Heat wok or skillet to hot; add oil.  When
  oil begins to smoke, introduce meatballs 1 at a time,
  so as not to cool oil. Fry meatballs until a brown
  crust has formed. They must be well crusted in order
  to retain their shape while stewing.
  
  Cooking in Sandy Pot:  Line sandy pot with shredded
  Chinese mustard cabbage; sprinkle with pan oil from
  meatballs, salt & sugar. Add meatballs, then add cool
  or cold stock. Bring slowly to boil; cover; reduce
  heat to medium & simmer for about 2 hours. Correct
  seasoning if necessary. Serve.