Ingredient and Portion
Minced pork balls in clay pot 砂鍋燉獅頭
Submit Recipe
pork shoulder meat 650g
pak choi or chinese long cabbages 1kg
pak choi or chinese long cabbages 1kg
Seasoning
Marinade for pork:
dark soya sauce 3tbsp
shaoxing wine 1tbsp
salt 1tsp
diced green onion 1tbsp
minced ginger 1tsp
sugar 1/2tsp
water 1/2cup
cornstarch 2tbsp
Seasonings for vegetables:
salt 1/4tsp
Sauce:
dark soya sauce 3tbsp
sugar 2tsp
water 1 1/2cup
dark soya sauce 3tbsp
shaoxing wine 1tbsp
salt 1tsp
diced green onion 1tbsp
minced ginger 1tsp
sugar 1/2tsp
water 1/2cup
cornstarch 2tbsp
Seasonings for vegetables:
salt 1/4tsp
Sauce:
dark soya sauce 3tbsp
sugar 2tsp
water 1 1/2cup
Method
Mince pork, then marinade and mix well.
Shape pork into 4 balls of the same size, the shallow fry in pan until sides are golden brown.
Wash vegetables, and stir fry in oil. Add 1/4tsp of salt, and place 1/2 the portion in clay pot. Put pork balls on top of vegetables.
Arrange the remaining vegetables on top of pork balls. Add the water and dark soya sauce in seasonings, and doouble boil over hot water for an hour. Add in the sugar and simmer directly over low heat for another 30 minutes.
Shape pork into 4 balls of the same size, the shallow fry in pan until sides are golden brown.
Wash vegetables, and stir fry in oil. Add 1/4tsp of salt, and place 1/2 the portion in clay pot. Put pork balls on top of vegetables.
Arrange the remaining vegetables on top of pork balls. Add the water and dark soya sauce in seasonings, and doouble boil over hot water for an hour. Add in the sugar and simmer directly over low heat for another 30 minutes.
Tips
（一）白菜要選莖白深綠，腳短矮者味必甜，而且容易煮。
預備時間：10 分鐘
烹煮時間：個半小時
預備時間：10 分鐘
烹煮時間：個半小時
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