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Title: Braised Lion's Head in a Sandy Pot
Categories: Chinese Meat Soup
Yield: 4 Servings
| 1 | lb | Pork butt, ground or chopped |
| 1/4 | c | Water chestnuts, minced |
| 1 | ts | Ginger root, minced |
| 2 | Green onions, minced | |
| 1/2 | c | Cooked rice, minced |
| 1 | tb | Dark soy |
| 1/2 | ts | Sesame oil |
| 2 | tb | Water |
| 3 | c | Chinese mustard cabbage, |
| Shredded | ||
| 4 | c | Stock (or water) |
| 1/2 | ts | Salt, to taste |
| 1/4 | ts | Sugar |
| 6 | tb | 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 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.
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