Recipe - Braised Lions Head In A Sandy Pot

1 pound Pork butt, ground or chopped
One fourth cup Water chestnuts, minced
1 teaspoon Ginger root, minced
2 Green onions, minced
One half cup Cooked rice, minced
1 tablespoon Dark soy
One half teaspoon Sesame oil
2 tablespoon Water
3 cup Chinese mustard cabbage,
Shredded
4 cup Stock (or water)
One half teaspoon Salt, to taste
One fourth teaspoon Sugar
6 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini