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  Recipe Home » Oriental » Braised Lion's Head In A Sandy Pot
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  Braised Lion's Head In A Sandy Pot
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 313
Ingredients:
1 lb Pork butt, ground or chopped
1/4 cup Water chestnuts, minced
1 tsp Ginger root, minced
2 Green onions, minced
1/2 cup Cooked rice, minced
1 tbsp Dark soy
1/2 tsp Sesame oil
2 tbsp Water
3 cup Chinese mustard cabbage,
Shredded
4 cup Stock (or water)
1/2 tsp Salt, to taste
1/4 tsp Sugar
6 tbsp Peanut oil
Instructions:
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.
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