Chinese Pork Meatballs (Char Siew Style)

Ingredients:
250g minced pork
1/2 tbsp cornflour
1/2 tsp minced ginger
2 garlic cloves (minced)
1 tsp brown sugar
1 tsp light soy sauce
1/2 tsp five-spice powder
Dashes of grounded white pepper
Cooking oil (for frying)

Dipping Sauce:
1 1/2 tbsp light soy sauce
1 tbsp boiled water (room temperature)
1 1/2 tbsp. honey

Methods:

1. In a  bowl combine minced pork, cornflour, ginger, garlic, brown sugar, light soy sauce, five-spice powder and pepper, and mix well.  Cover with cling wrap and let it sit in the fridge until time for cooking.
2. Roll 1/2 heaping tablespoon or more (depending on your preference) of pork mixture into a ball and continue until all the pork mixture is used up.  Place them in a flat plate.
3. In a wok heat enough cooking oil (for medium fry). When the oil reach medium heat, lower the meatball into the oil in batches.  
4. Cook without moving for about 2 minutes, or until the bottom are cooked through.  Use the spatula to carefully rotate the meatballs to cook on the other sides.
5. When the meatballs are cooked through, dish and place on kitchen paper to remove the excess oil.  Continue until all is done.
6. Combine all the dipping sauce ingredients together and mix well.
7. Serve with dipping sauce.

Notes:  I am using the normal light soy sauce instead of the low-sodium soy sauce, thus I am adding a tablespoon of water to reduce the saltiness.  I serve this meatballs as a meat dish for dinner, accompanied with rice.

I adapted this recipe from Charmaine Ferrara of WEST via MIDWEST with slight amendments.