Lion's Head Pork

2 c Pork

6 Water chestnuts

2 sl Onion (thick slices)

Salt Pepper 2 tb Soya sauce

3 tb Oil

1 1/2 lb Coarsely shredded celery

-cabbage (about 4-5 cups) 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 isn't 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.