Braised Lion's Head In a Sandy Pot
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...
Ingredients
- 1lbpork butt, ground or chopped
- 1/4cup water chestnuts, minced
- 1tsp ginger root, minced
- 2green onions, minced
- 1/2cup cooked rice, minced
- 1tbsp dark soy
- 1/2tsp sesame oil
- 2tbsp water
Directions
- 1
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
- 2
Allow mixture to marry for 30 minutes
- 3
Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2" across)
- 4
Braising: Heat wok or skillet to hot
- 5
When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil
- 6
Fry meatballs until a brown crust has formed
- 7
They must be well crusted in order to retain their shape while stewing
- 8
Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage