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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

In a mixing bowl, thoroughly mix Pork, water chestnuts, ginger root, green onions, cooked Rice, dark soy, sesame oil & water. Allow mixture to blend 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.

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