Title: BRAISED LION'S HEAD IN A SANDY POT
Categories: Chinese, Meats, Soups/stews
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.
