Braised Lion's Head in a Sandy Pot
- 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.
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.
