Braised Lion`s Head In A Sandy Pot

Servings: 4
Ingredients:

1 lb Pork butt, ground                   2 tb Water
-or chopped                         3 c  Chinese mustard cabbage,
1/4 c  Water chestnuts, minced                  -shredded
1 ts Ginger root, minced                 4 c  Stock (or water)
2    Green onions, minced              1/2 ts Salt, to taste
1/2 c  Cooked rice, minced               1/4 ts Sugar
1 tb Dark soy                            6 tb Peanut oil
1/2 ts Sesame oil

Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root,
green onions, cooked rice, dark soy, sesame oil and 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 and sugar. Add
meatballs, then add cool or cold stock. Bring slowly to boil; cover;
reduce heat to medium and simmer for about 2 hours. Correct seasoning if
necessary. Serve. Serves 4

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