INGREDIENTS1 pound organic ground pork
1 tablespoon cornstarch
1 teaspoon fresh ginger, minced
3 cloves of garlic, minced
2 teaspoons brown sugar (omit the regular sugar if on Keto and replace with Natural Brown Alternative
2 teaspoons gluten free soy sauce
1 teaspoon Chinese Five-Spice Powder
A few grinds of fresh black pepper
1/2 teaspoon JF Spicy Salt
3 tablespoons Peanut Oil
Dipping Sauce INGREDIENTS3 green onions, cut on diagonal to make tiny rounds
3 tablespoon gluten free soy sauce
1 teaspoon rice vinegar
2 tablespoons Sriracha Sauce
PROCESSIn a large mixing bowl combine the pork, cornstarch, ginger, garlic, brown sugar, GF soy sauce, five-spice powder pepper and salt. Mix well. I use my hands, wear disposable food safe gloves if you prefer.
Using a tablespoon measure out heaping portions and roll into balls slightly smaller than ping pong balls. This yields about 16-20 meatballs.
In a large skillet heat the peanut oil. Spread to cover bottom of pan and add meatballs one at a time. Cook in batches of you need to. Rotate them once base is crispy and dark golden brown to brown all sides. Tedious but use the bamboo tongs I always use and it makes the job easier (look for them on Amazon).
Once cooked through remove to a plate.
To make the sauce, combine all ingredients soy, rice vinegar and siracha and mix well. Top with green onions and serve immediately. I like to also dip in sweet chili sauce and serve with cilantro sprigs that I eat with each bite. You can also serve in lettuce leaves and make lettuce wraps