Braised Lion's Head In A Sandy Pot



	Braised Lion's Head In A Sandy Pot soups/stews, chinese 1 lb pork butt, ground or chopped 1/4 cup water chestnuts, minced 1 teaspoon ginger root, minced 2 green onions, minced 1/2 cup cooked rice, minced 1 tablespoon dark soy 1/2 teaspoon sesame oil 2 tablespoon water 3 cup chinese mustard cabbage, 1 shredded 4 cup stock (or water) 1/2 teaspoon salt, to taste 1/4 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.