Braised lion's head in a sandy pot

1. Preparation: in bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water.
2. Allow mixture to marry for 30 minutes.
3. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 ½" 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.
7. They must be well crusted in order to retain their shape while stewing.
8. Cooking in sandy pot: line sandy pot with shredded chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar.
9. Add meatballs, then add cool or cold stock.
10. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours.
11. Correct seasoning if necessary.
12. Serve. serves