Braised Lion's Head in a Sandy Pot

By NiteSki

They are called Lion's Head because these meatballs are huge!

Ingredients

• Ingredients
• 1 lb Pork Butt (ground or chopped)
• 1/4 cup Water Chestnuts (minced)
• 1 tsp Ginger Root (minced)
• 2 Green Onions (minced)
• 1/2 cup Cooked Rice (minced)
• 1 tbsp Dark Soy
• 1/2 tsp Sesame Oil
• 2 tbsp Water
• 3 cups Chinese Mustard Cabbage (shredded)
• 4 cups Stock (or water)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Sugar
• 6 tbsp Peanut Oil

Details

Preparation time 15mins
Cooking time 180mins

Preparation

Step 1

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.