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
• 3 c Chinese mustard cabbage,
• Shredded
• 4 c Stock (or water)
• 1 /2 ts Salt, to taste
• 1 /4 ts Sugar
• 6 tb Peanut oil

Preparation:In bowl, thoroughly mix pork, water chestnuts, ginger

root, green onions, cooked rice, dark soy, sesame oil & 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 & sugar. Add

meatballs, then add cool or cold stock. Bring slowly to boil; cover;

reduce heat to medium & simmer for about 2 hours. Correct seasoning

if necessary. Serve.