Hog Wild Touchdown Balls

• 1/2 cup teriyaki sauce
• 2 tablespoons fresh ginger root, peeled and minced
• 4 cloves garlic, finely minced
• 4 (4 ounce each) pork cutlets, tenderized
• 1/2 cup mayonnaise
• 1 tablespoon chipotle adobo sauce
• 2 tablespoons wasabi powder
• 1 can (8 ounces) water chestnuts, drained and coarsely chopped
• 1/2 cup diced scallions
• 1 cup dark brown sugar
• 8 slices bacon, cut in half

1. Mix teriyaki, ginger root and garlic together in a large, heavy duty plastic bag. Place the pork cutlets in the bag; seal and turn until cutlets are well coated. Marinate from 30 minutes to over night in the refrigerator.
2. Mix the mayonnaise, chipotle sauce and wasabi power together in a small bowl. Stir in the water chestnuts and scallions; set aside. Spread the brown sugar out in a pie plate. For each cutlet, lay 4 half slices of bacon together on a flat surface, slightly overlapping the bacon.
3. Remove cutlets from marinade and place on a flat surface. Divide mayonnaise mixture evenly, spreading on the top of each cutlet. Starting at the longer edge, roll up the cutlet, then roll in the brown sugar. Place cutlet on the bacon strips and roll up. Secure with skewers or picks. Continue with remaining cutlets. Broil or barbeque over medium heat, turning as needed, until bacon is crisp and pork is done (2-3 minutes per side). Remove from heat and cut each cutlet into 4 pieces.
4. Serve hot or keep warm in a crock pot or warming dish. Makes 16 appetizers.

teriyaki sauce, fresh ginger root, garlic, pork cutlets, mayonnaise, adobo sauce, wasabi powder, water chestnuts, scallions, brown sugar, bacon

Taken from www.epicurious.com/recipes/member/views/hog-wild-touchdown-balls-50003957 (may not work)