braised lion's head in a sandy pot
- Categories
- Chinese
- Meats
- Soups/stews
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 tablespoons | Water |
| 3 cups | Chinese mustard cabbage, |
| Shredded | |
| 4 cups | Stock (or water) |
| ½ teaspoon | Salt, to taste |
| ¼ teaspoon | Sugar |
| 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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