Braised Lion's Head in a Sandy Pot

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Time to Prepare this Recipe 3 hours
Calories Per Serving and Nutrition Information 694 calories per serving view nutrition facts
# of servings this recipe makes 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 47.0g72%
 Saturated Fat 13.0g65%
 Trans Fat 0.0g
Cholesterol 114mg38%
Sodium 975mg41%
Total Carbohydrate 29.0g10%
 Dietary Fiber 1.0g2%
 Sugars 4.0g
Protein 38.0g75%
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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