• 1 lb pork butt, ground or chopped
  • 2 tbsp water
  • 1/4 cup minced water chestnuts
  • 3 cups shredded chinese mustard cabbage
  • 1 tsp minced ginger root
  • 2 minced green onions
  • 4 cups stock (or water)
  • 1/2 cup cooked rice, minced
  • 1/2 tsp salt
  • 1 tbsp dark soy
  • 1/4 tsp sugar
  • 1/2 tsp sesame oil
  • 6 tbsp peanut oil

To make braised lion’s head in a sandy pot we will start by taking a mixing bowl then thoroughly mix the pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil and water. Allow the mixture to blend for around 30 minutes. Then, form into firm balls, one for each serving, each the size of a tennis ball more or less.

For the braising:
Heat up your wok or skillet and add oil. When the oil begins to smoke, introduce the meatballs one at a time, so as not to cool down the oil. Fry the meatballs until a brown crust has formed. They should be well crusted in order to retain their shape while stewing.

Cooking in Sandy Pot/ Stoneware Pot:
Line the sandy pot with shredded Chinese mustard cabbage, sprinkle with pan oil from meatballs and add some salt and sugar. Add in the meatballs, then add cool or cold stock. Lastly, bring slowly to the boil, cover and reduce heat to medium and simmer for about 2 hours. Taste and correct seasoning if necessary and serve the braised lion’s head in a sandy pot to your guests.