Braised Lion's Head in a Sandy Pot

• 1 pound ground pork
• 1/4 cup water chestnuts
• 1 teaspoon ginger root minced
• 2 each scallions, spring or green onions minced
• 1/2 cup rice cooked, minced
• 1 tablespoon soy sauce, dark
• 1/2 teaspoon sesame oil
• 2 tablespoons water
• 3 cups napa (Chinese) cabbage shredded
• 4 cups stock or water
• 1/2 teaspoon salt to taste
• 1/4 teaspoon sugar
• 6 tablespoons peanut oil

1. Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil and water.
2. Allow mixture to marry for 30 minutes.
3. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2 inch across).
4. Braising: Heat wok or skillet to hot; add oil.
5. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil.
6. Fry meatballs until a brown crust has formed.
7. They must be well crusted in order to retain their shape while stewing.
8. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt and sugar.
9. Add meatballs, then add cool or cold stock.
10. Bring slowly to boil; cover; reduce heat to medium and simmer for about 2 hours.
11. Correct seasoning if necessary.
12. Serve.

ground pork, water chestnuts, ginger root, scallions, rice, soy sauce, sesame oil, water, cabbage, stock, salt, sugar, peanut oil

Taken from recipeland.com/recipe/v/braised-lions-head-sandy-pot-5828 (may not work)