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Hot Piggin' Out

Cooking In, Dinner, Quick PostKerry Alaric Cheeseboroanchovy, Asian, barbecue, BBQ, black, chili, chili powder, clove, cloves, Cooking In, cumin, Dinner, fish, garlic, ground, honey, hot, meatball, meatballs, mustard, oil, onion, orange, orange peel, paste, peel, pork, powder, Quick Post, rice, sauce, scallion, scallions, seed, seeds, sesame, soy, spicy, sriracha, vinegar, wasabi, wine, zestComment
Asian Sweet & Spicy BBQ Pork Meatballs | Sticky Rice with Black Sesame Seeds

I HAD BEEN DYING TO make these meatballs for several months, but other dishes had a habit of jumping to the top of my "to-cook" list, most often on a whim.

So it was fortuitous that as I was shopping for ingredients for a complete different dish at my local Fairway, I realized while walking past the pork section that if I just grabbed some ground pork, I had all the other ingredients at home already to make an Asian-inspired dish pork meatballs in a sweet & spicy BBQ sauce, served over sticky rice stirred with rice wine vinegar and black sesame seeds.

And although many have already asked me for a recipe, the best I can offer is the ingredients and prep, since I'm a "free measure" type of cook and couldn't really tell you the exact amounts of anything I used.

So, simple enough, I hand-mixed salt, pepper, garlic powder, minced onion, powder, fish sauce, soy sauce, ground ginger, chili powder, cumin, ground cloves, anchovy paste, chopped scallion, parsley, breadcrumbs, and wasabi paste (as my binder) into ground pork.

I then sectioned the ground pork mixture and rolled then into 1-1/2 inch balls, searing them on at least two sides in to a large, medium hot skillet with just a little bit of rendered bacon fat (and my left over pork mixture to poach in a pot of water I would later use to make sticky rice).

After a nice browning on the edges, I put the whole skillet—with meatballs—into a 275° oven, and cook them off slowly for about an hour, basting constantly throughout with the rendered juices that collected in the bottom of the skillet.

Meanwhile, in a small pot I started my BBQ sauce, mixing sriracha sauce, honey, mustard, rice vinegar, sesame oil, chili oil, orange zest, salt, pepper, and a bit more garlic powder, soy sauce, and fish sauce. I also cooked this slow over low heat, for about 20 minutes.

After cooking the (non-converted) rice in the pork mixture-seasoned broth, I stirred some rice wine vinegar and black sesame seeds, and spooned some onto a plate, and formed it into a flat, inch-high circle. The meatballs came out of the skillet, and a spoonful of the pan drippings got added to a big bowl containing just enough of the BBQ sauce to coat the meatballs which got lastly thrown in.

I spooned the meatballs onto the rice, added just a tablespoon more of the sauce over them, threw some white sesame seeds and scallions cut—on the bias—on top, and "Voila!" (or any Asian equivalent there or)...!

Asian Pork Meatballs

Asian Sweet & Spicy BBQ Pork Meatballs

Asian Sweet & Spicy BBQ Pork Meatballs

Asian Sweet & Spicy BBQ Pork Meatballs

Bun Apple Tea!

KAC

Asian Sweet & Spicy BBQ Pork Meatballs | Sticky Rice with Black Sesame Seeds