Braised Lion's Head in a Sandy Pot Recipe

Name: Braised Lion's Head in a Sandy Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound ground pork, 1/4 cup water chestnuts, 1 teaspoon ginger root minced, 2 each scallions, spring or green onions minced, and more.

Yes, Braised Lion's Head in a Sandy Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lion's Head in a Sandy Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions