|1 pounds||Pork butt, ground or chopped|
|¼ cup||Water chestnuts, minced|
|1 teaspoon||Ginger root, minced|
|2||Green onions, minced|
|½ cup||Cooked rice, minced|
|1 tablespoon||Dark soy|
|½ teaspoon||Sesame oil|
|3 cups||Chinese mustard cabbage,|
|4 cups||Stock (or water)|
|½ teaspoon||Salt, to taste|
|6 tablespoons||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 3½" 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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