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 soy sauce, 1 TBSP sugar, and Sriracha to taste (I like about 1/2 Tsp.) 5. Put rice, 2 1/4 cups water, and a 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, 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 25-30 balls. Cook: 1. Heat 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. Turn off heat (but don't remove from heat!). 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 butter and a pinch of salt. 2. Plate rice, topped by meatballs. 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.