Charles Phans Vietnamese Meatball

• 1/2 teaspoon baking powder
• 1/2 tablespoon water
• 1 pound ground pork belly
• 1/8 cup pork back fat, diced
• 1/2 tablespoon fish sauce
• 1/2 tablespoon sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon pink curing salt
• 1/4 teaspoon kosher salt
• 1 tablespoon green onions, minced (white parts only)
• 1 tablespoon shallots, minced
• 1/2 tablespoon garlic, minced

1. Prepare a charcoal or gas grill for grilling over medium heat.
2. In a small pot, bring 2 cups of water to a boil over medium-high heat.
3. Add the pork back fat and cook for about 10 minutes, until the fat is cooked through.
4. Mix together the baking powder and water.
5. In the bowl of a food processor, combine the pork belly, pork fat, fish sauce, sugar, baking powder mixture, white pepper, curing salt, and kosher salt.
6. Blend until the mixture turns into a stiff paste that is sticky and springs back to the touch, about 2 to 3 minutes.
7. Add the green onions, shallots, and garlic and give it a few more pulses.
8. Transfer the paste to a large bowl.
9. Coat your palms lightly with canola oil to prevent sticking.
10. Scoop up the paste and shape it into balls approximately 1 inch in diameter.
11. Set the balls on a platter and continue until all of the paste has been used up.
12. This should make 25-30 meatballs.
13. Grill the meatballs until they are cooked through and feel firm to the touch, about 8 to 9 minutes.
14. Serve warm.

baking powder, water, pork belly, pork back fat, fish sauce, sugar, ground white pepper, pink curing salt, kosher salt, green onions, shallots, garlic

Taken from www.foodrepublic.com/recipes/charles-phans-vietnamese-meatball-recipe/ (may not work)