Method
- 01
Combine your pork, garlic, ginger, galangal, brown sugar, 1.5 tbsp of the soy sauce, five spice powder, kosher salt, and black pepper in a large bowl. Mix until fully combined.
- 02
Roll the meat mixture into meatballs about 1.5 inches in diameter (approximately 16–20 balls). Set aside.
- 03
Heat your cast iron or stainless steel pan over medium heat. Add your oil and sear the meatballs on all sides until golden brown and cooked through, about 10–12 minutes total, turning occasionally. Remove meatballs and set aside.
- 04
In the same pan over low-medium heat, dissolve the miso paste in 2 tbsp water, then add the remaining 2 tbsp soy sauce and the rice vinegar. Whisk until smooth and heated through, about 1–2 minutes.
- 05
Return the meatballs to the pan, coating them gently in the glaze. Finish with sesame oil and top with green onions. Serve over steamed bok choy or jasmine rice.
