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Braised Lion's Head in a Sandy Pot

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

They are called Lion's Head because these meatballs are huge!


  • 1 lb Pork Butt (ground or chopped)
  • 1/4 cup Water Chestnuts (minced)
  • 1 tsp Ginger Root (minced)
  • 2 Green Onions (minced)
  • 1/2 cup Cooked Rice (minced)
  • 1 tbsp Dark Soy
  • 1/2 tsp Sesame Oil
  • 2 tbsp Water
  • 3 cups Chinese Mustard Cabbage (shredded)
  • 4 cups Stock (or water)
  • 1/2 tsp Salt (to taste)
  • 1/4 tsp Sugar
  • 6 tbsp Peanut Oil


  • 1. 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).
  • 2. 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.
  • 3. 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.

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