Chinese Pork Meatballs

Ingredients

• Ground pork

  Fresh, raw

  453g

• Cornstarch

  1 tbsp or 8g

• Ginger root

  Raw

  3 tsp or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Brown sugar

  2 tsp packed or 9g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Chinese Five Spice Blend Grinder

  President's Choice

  1 tsp or 6g

• Pepper

  Spices, white

  ³⁄₁₆ tsp, ground or 0.5g

• Peanut oil

  Salad or cooking

  3 tbsp or 41g

• Scallions

  Green Onions - Freshdirect

  ¼ cup chopped or 25g

• Sweet Soy Sauce

  Bango

  3 tbsp or 100g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Rice wine vinegar

  1 tsp or 5g

• Sauce, hot chile, sriracha

  5 tsp or 25g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

Directions

1. In a large bowl, combine the pork, cornstarch, ginger,garlic, brown sugar, (2 tsp) soy sauce, five-spice powder, and pepper, and mix well
2. Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used. (about 20 small meatballs)
3. In a wok or skillet over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches
4. Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
5. Keep rotating the meatballs gently until cooked through.
6. For sauce: Combine all ingredients (remaining soy sauce, sweet soy sauce, fish sauce, rice vinegar, sriracha) except garnish and stir to mix well. Sriracha sauce can be adjusted to get as spicy as you wish. Cut chiffonade (small circles from green onion to float in sauce.) Serve sauce in dipping bowls on the side, and/or drizzle lightly over the top of meatballs. Sprinkle additional green onion circles over the top for presentation

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