Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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