Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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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