Small piece of ginger, size of a quarter peeled finely minced
1/2 teaspoon dry chili flakes
2 tablespoons finely sliced cilantro
2 tablespoons finely sliced green onion
5 cloves garlic, finely minced
1/2 teaspoon five-spice powder
1 teaspoon kosher salt
2 teaspoon sesame oil
1/4 c olive oil, for frying
2 teaspoons sesame seeds
1/4 cup fresh cilantro
Sliced green onions
For the sauce:
3 tablespoons ketchup
1 teaspoon sriracha sauce
2 tablespoons seasoned rice wine vinegar
1 tablespoon tamari
1 small can of pineapple chunks
2 teaspoons cornstarch dissolved in 2 tablespoons water
For the meatballs, mix the breadcrumbs, stock and soy sauce together then combine well with the ground pork, ginger, garlic, fresh herbs, five-spice, sesame oil, chilies and salt . Put on some gloves and start rolling. Try and get 40 meatballs.
Heat up a large cast iron skillet on medium high with the olive oil. Sear the meatballs until golden all over. Remove on some paper towel and pat dry.
Dump the meatballs in a slow cooker and cover with the sweet and sour sauce. Simmer for minimum two hours on low and up to overnight. Garnish with sesame seeds, fresh herbs and some toothpicks
For the sweet and sour sauce, in a small bowl, whisk together cornstarch and water. Set aside.
In a medium pot, combine ketchup, sriracha, pineapple and juice, rice vinegar, and soy sauce and bring to a boil over medium heat. Stir in cornstarch and cook until thickened, approximately two minutes. It's ready to go.