Ingredients

Directions

Prep: 1. Wash and dry all produce 2. Peel and mince garlic 3. Thinly slice scallions, separating whites and greens; mince whites 4. In a small bowl, mix 6 TBSP soy sauce, 4 TBSP sugar, and Sriracha to taste (I like about 1/2 Tsp.) 5. Put 1 1/2 cups rice, 2 1/4 cups water, and a large pinch of salt in a small pot. Bring to a boil, then cover and reduce heat to simmer. Cook until water is absorbed (~15 - 20 minutes). 6. While the rice is cooking, get a large bowl and combine ground pork, 14g cornstarch, garlic, scallion whites, two 3-finger pinches of salt, and a few grinds of the pepper mill. 7. Form the meat mixture into meatballs 1-inch in diameter. I usually end up with around 30 balls. Cook: 1. Heat 2 tsp vegetable oil in a large pan over medium-high heat. 2. Add meatballs and cook, rotating, until browned all over and cooked through (160 F). This should take 8-10 minutes. 3. Reduce heat to low. Pour out any excess oil, if necessary. 4. Pour the soy sauce mixture into the pan and spoon over the meatballs until coated. Serve: 1. Fluff the rice with a fork. Stir in 1 TBSP butter and a pinch of salt. 2. Plate rice, topped by meatballs, then sauce. 3. Sprinkle remaining scallion greens over the whole thing. 4. Eat and try to contain moans of ecstasy. Note: The picture is from Google, but is representative of what this should look like.