Braised lion's head in a sandy pot
4 servings
Ingredients
| Quantity | 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 |
Directions
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.