Free Recipe Braised Lion s Head in a Sandy Pot 2
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Braised Lion s Head in a Sandy Pot 2 Recipe
1 lb Pork butt, ground or chopped
2 tb Water
1/4 c Water chestnuts, minced
3 c Chinese mustard cabbage,
1 ts Ginger root, minced
Shredded
2 Green onions, minced
4 c Stock (or water)
1/2 c Cooked rice, minced
1/2 ts Salt, to taste
1 tb Dark soy
1/4 ts Sugar
1/2 ts Sesame oil
6 tb Peanut oil
Braised Lion s Head in a Sandy Pot 2 Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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