Ingredient and Portion
Stewed pork balls 紅燒獅子頭
Submit Recipe
Minced pork 350g
peeled water chestnuts 1/2cup (use canned if preferred)
minced ginger 1/4cup
chinese white cabbages (bak choy)
or long cabbages 1 catty
peeled water chestnuts 1/2cup (use canned if preferred)
minced ginger 1/4cup
chinese white cabbages (bak choy)
or long cabbages 1 catty
Seasoning
Seasonings:
soya sauce 2cups
sugar 4tbsp
cornstarch 2cups
pepper 1tbsp
sesame oil 1/4 cup
Sauce:
light soya sauce 2cups
sugar 1/2 cup
sesame oil 1/2cup
salt 2tbsp
water 10 cups
soya sauce 2cups
sugar 4tbsp
cornstarch 2cups
pepper 1tbsp
sesame oil 1/4 cup
Sauce:
light soya sauce 2cups
sugar 1/2 cup
sesame oil 1/2cup
salt 2tbsp
water 10 cups
Method
Cut water chestnuts into fine dices. Drain well and combine with minced pork, minced ginger and seasonings. Using a pair of chopsticks, mix into an elastic paste. Shape into 3-4 pork balls. Deep fry in oil, drain well.
Wash and cut vegetables. Heat some oil in wok, and saute vegetables until soft. Add in ingredients for sauce , as well as the fried pork balls. Using high heat, cook until sauce boils again, the turn to low heat and let simmer until all ingredients are soft.
Wash and cut vegetables. Heat some oil in wok, and saute vegetables until soft. Add in ingredients for sauce , as well as the fried pork balls. Using high heat, cook until sauce boils again, the turn to low heat and let simmer until all ingredients are soft.
Tips
Do not add too much water when making the pork balls as it will make the pork balls easy to break.
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