Braised Lion's Head in a Sandy Pot

3 hours

694 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	ground pork
1/4	cup	water chestnuts
1	teaspoon	ginger root	minced
2	each	scallions, spring or green onions	minced
1/2	cup	rice	cooked, minced
1	tablespoon	soy sauce, dark
1/2	teaspoon	sesame oil
2	tablespoons	water
3	cups	chinese cabbage	shredded
4	cups	stock	or water
1/2	teaspoon	salt	to taste
1/4	teaspoon	sugar
6	tablespoons	peanut oil

Directions

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.

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Nutrition Facts

Serving Size 417g

Amount per Serving

Calories 694 61% of calories from fat

	% Daily Value*
Total Fat 47.0g	72%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 114mg	38%
Sodium 975mg	41%
Total Carbohydrate 29.0g	10%
Dietary Fiber 1.0g	2%
Sugars 4.0g
Protein 38.0g	75%

Vitamin A	2%		Vitamin C	6%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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