Name: Braised Lion's Head
Ingredients: 4 lg Porkballs; 1 Head Mustard cabbage; 2 tb Oil; 1 c Stock; 1/2 c Soy sauce

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

4	lg	Porkballs
1		Head Mustard cabbage
2	tb	Oil
1	c	Stock
1/2	c	Soy sauce

INSTRUCTIONS

1. Prepare Lion's Head porkballs (see steps 1 to 4 in recipe "Lion's
Head"); cut mustard cabbage as in step 5.
2. Heat oil in a heavy pan and brown porkballs quickly. Add stock and
soy sauce and bring to a boil; then simmer, covered, 30 minutes.
3. Add cabbage; simmer, covered, 30 to 40 minutes more.
VARIATION: Make smaller porkballs and saut. 15 to 20 minutes. Top with
Chinese cabbage stems, cut in 3-inch sections. Simmer, covered, with no
additional liquid, 10 to 15 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”