Categories: Pork, Oriental, Meats, Wok 
      Yield: 5 servings 
  
      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.