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


  1. In a mixing bowl, thoroughly mix Pork, water chestnuts, ginger root, green onions, cooked Rice, dark soy, sesame oil & water.
  2. Allow mixture to blend for 30 minutes.
  3. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2″ 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. They must be well crusted in order to retain their shape while stewing.
  7. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & Sugar.
  8. Add meatballs, then add cool or cold stock.
  9. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours.
  10. Correct seasoning if necessary.