Ground Pork (1 lb)
Honey (1/2 Tbsp)
Light Soy Sauce (1/2 Tbsp)
Dark Soy Sauce (1 tsp)
Garlic (3 cloves)
Corn Starch (1 Tbsp)
Brown Sugar (1/2 Tbsp)
Chinese Five Spice Powder (1 tsp)
Salt (1/2 tsp)
in a mixing bowl. Mix well.
Roll the ground pork mixture into 1 1/2 inch meatballs (approximately 1 heaping tablespoon each).
Cooking Oil (3 Tbsp)
in a wok over medium heat. As soon as the wok starts to smoke a little, add 8-10 meatballs to the wok.
Allow the meatballs to sit for about 2 minutes before turning them with your wok spatula.
Use your wok spatula to gently turn the meatballs every so often until fully cooked (about 5 minutes). Continue with the remaining batch of meatballs.
Prepare the sauce by combining the
Honey (1/4 cup)
Light Soy Sauce (1/4 cup)
In a separate small bowl, combine
Corn Starch (1/2 tsp)
Water (2 Tbsp)
, then stir well to remove the cornstarch clumps. Pour cornstarch mixture into soy sauce and honey mixture.
Bring to a boil over medium-high heat, stirring constantly until the sauce reaches your desired consistency.
Serve dipping sauce on the side, or drizzle over the meatballs just before serving. Enjoy as a snack, appetizer, or side dish.