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This Shanghai (Chinese) pork dish is named Lion's Head because of the large size of the meatballs and because the cabbage when cooked looks a bit like a lion's mane.

Sandy pot refers to being cooked in a sand clay pot. To make the dish even more interesting you can add chopped water chestnuts in the pork mixture.

Ingredients:

1 lb Pork butt, ground or chopped

2 tbsp Water

1/4 c Water chestnuts, minced

3 c Chinese mustard cabbage, Shredded

1 tsp Ginger root, minced

2 Green onions, minced

4 c Stock (or water)

1/2 c Cooked Rice, minced

1/2 tsp Salt, to taste

1 tbsp Dark soy

1/4 tsp Sugar

1/2 tsp Sesame oil

6 tbsp Peanut oil

Cooking Method:

In a mixing bowl, thoroughly mix Pork, water chestnuts, ginger root, green onions, cooked Rice, dark soy, sesame oil & water.

Allow mixture to blend 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.

This page is from our Chinese Pork Recipes category.

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