Braised Lion's Head in a Sandy Pot
Yield
4 servingsPrep
?Cook
?Ready
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground pork
|
|
| ¼ | cup |
water chestnuts
|
*
|
| 1 | teaspoon |
ginger root
minced |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| ½ | cup |
rice
cooked, minced |
|
| 1 | tablespoon |
soy sauce, dark
|
|
| ½ | teaspoon |
sesame oil
|
|
| 2 | tablespoons |
water
|
|
| 3 | cups |
napa (Chinese) cabbage
shredded |
|
| 4 | cups |
stock
or water |
|
| ½ | teaspoon |
salt
to taste |
|
| ¼ | teaspoon |
sugar
|
|
| 6 | tablespoons |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground pork
|
|
| 59 | ml |
water chestnuts
|
*
|
| 5 | ml |
ginger root
minced |
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 118 | ml |
rice
cooked, minced |
|
| 15 | ml |
soy sauce, dark
|
|
| 2.5 | ml |
sesame oil
|
|
| 3E+1 | ml |
water
|
|
| 7.1E+2 | ml |
napa (Chinese) cabbage
shredded |
|
| 946 | ml |
stock
or water |
|
| 2.5 | ml |
salt
to taste |
|
| 1.3 | ml |
sugar
|
|
| 9E+1 | ml |
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 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.
