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1 lb Pork butt, ground 2 tb Water
-or chopped 3 c Chinese mustard cabbage,
1/4 c Water chestnuts, minced -shredded
1 ts Ginger root, minced 4 c Stock (or water)
2 Green onions, minced 1/2 ts Salt, to taste
1/2 c Cooked rice, minced 1/4 ts Sugar
1 tb Dark soy 6 tb Peanut oil
1/2 ts Sesame oil
4 servings
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. Serves 4
-or chopped 3 c Chinese mustard cabbage,
1/4 c Water chestnuts, minced -shredded
1 ts Ginger root, minced 4 c Stock (or water)
2 Green onions, minced 1/2 ts Salt, to taste
1/2 c Cooked rice, minced 1/4 ts Sugar
1 tb Dark soy 6 tb Peanut oil
1/2 ts Sesame oil
4 servings
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. Serves 4