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Braised Lion's Head In a Sandy PotRecipe : Braised Lion's Head In a Sandy Pot
Procedure :
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. |
