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Name: Lions Head Pork
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 6 Water chestnuts; 2 sl Onion (thick slices); 1 1/2 lb Coarsely shredded celery; 2 c Pork; 2 tb Soya sauce; Pepper; Salt; 3 tb Vegetable oil

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INGREDIENTS

6 Water chestnuts
2 sl Onion (thick slices)
1 1/2 lb Coarsely shredded celery
2 c Pork
2 tb Soya sauce
Pepper
Salt
3 tb Vegetable oil

INSTRUCTIONS

1. Take your Chinese cleaver and coarsely dice pork. Dice water chestnuts and slices of onion. Place all together on a heavy duty meatboard. Mince with your Chinese cleaver until all three of the ingredients are blended together into a lump. (It takes 10-15 minutes of solid mincing to accomplish this.) 2. Place minced meat into a bowl. Add salt, pepper, and soya sauce. Blend together and form into 4 large meatballs. 3. Place oil in wok. Heat should be on medium. Heat oil for about 1 minute. Add pork balls to wok and brown slowly on all sides, about 15 minutes. Cover wok, reduce heat to low medium and cook pork balls a further 30 minutes, lifting cover up from wok from time to time to turn meatballs, so that they can be cooked through evenly. 4. Lift meatballs from wok and reserve on platter. Add celery cabbage to wok. There should be some meat juice in the wok, about 1/2 cup or so. If there isnt any, add 1/4 cup water to celery cabbage. Stir fry about a minute, cover and cook a further 3 minutes, lifting cover once or twice to stir cabbage. Place cooked celery cabbage on serving platter. Arrange meatballs over cabbage. NOTE: Celery cabbage is a winter season vegetable. If it is not available in summer, regular cabbage can be substituted. Increase the cooking time of the regular cabbage to 7 1/2 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

NOTES

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Lions Head Pork

6 Water chestnuts
2 sl Onion (thick slices)
1 1/2 lb Coarsely shredded celery
2 c Pork
2 tb Soya sauce
 Pepper
 Salt
3 tb Vegetable oil

1. Take your Chinese cleaver and coarsely dice pork. Dice water  chestnuts and slices of onion. Place all together on a heavy duty  meatboard. Mince with your Chinese cleaver until all three of the  ingredients are blended together into a lump. (It takes 10-15 minutes  of solid mincing to accomplish this.)    2. Place minced meat into a bowl. Add salt, pepper, and soya sauce.  Blend together and form into 4 large meatballs.    3. Place oil in wok. Heat should be on medium. Heat oil for about 1  minute. Add pork balls to wok and brown slowly on all sides, about 15  minutes. Cover wok, reduce heat to low medium and cook pork balls a  further 30 minutes, lifting cover up from wok from time to time to  turn meatballs, so that they can be cooked through evenly.    4. Lift meatballs from wok and reserve on platter. Add celery cabbage  to wok. There should be some meat juice in the wok, about 1/2 cup or  so. If there isnt any, add 1/4 cup water to celery cabbage. Stir fry  about a minute, cover and cook a further 3 minutes, lifting cover  once or twice to stir cabbage. Place cooked celery cabbage on serving  platter. Arrange meatballs over cabbage.    NOTE: Celery cabbage is a winter season vegetable. If it is not  available in summer, regular cabbage can be substituted. Increase the  cooking time of the regular cabbage to 7 1/2 minutes.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 5 Servings

Calories: 581
Calories from Fat: 551 (95%)

Amt Per Serving		% DV

	Total Fat 61.2g	82 %
	Saturated Fat 20.8g	104 %
	Monounsaturated Fat 30.2g
	Polyunsanturated Fat 7.5g
Cholesterol 61.7mg		19 %
Sodium 771.7mg		27 %
Potassium 118.3mg		3 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.2g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 581

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