YIELD
4 servingsPREP
?COOK
?READY
3 hrsIngredients
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 3½ inch 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.
Comments
Is a Sandy Pot the same as a Clay Pot?
Denis, I just did some research about it. Sandy pot is one kind of clay pots. So this recipe you can use clay pot or sandy pot, both work. Hope this helps.
Thanks "happyzhangbo".
I've saved many of your recipes, because they are very similar to my
mother's style of cooking. I should have paid more attention when she was cooking. Your recipes give me hope in recreating my favorites.
Thanks again, keep posting your recipes.
Denis
You are welcome, Denis! Glad to hear that our recipes give you hope to recreate your favorites, it's our pleasure.
For sure we will keep sharing good recipes!
Happy Cooking :-)