Makes: 12

INGREDIENTS

Chili Dipping sauce
• ½ cup Spectrum® Organic Brown Rice Vinegar
• 1 tablespoon gluten free fish sauce
• 1 scallion, thinly sliced
• 1 tablespoon Hain Pure Foods® Organic Light Brown Sugar
• 1 pinch crushed red pepper flakes

Pork Balls
• 2 cups ground organic pork
• 6 cloves garlic, minced
• 2 tablespoons lemongrass, minced (white part only)
• 1 kaffir lime leaf, minced (optional)
• 2 fresh red chilis, cored and minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon gluten free fish sauce
• 1 egg, beaten
• A pinch of Hain Pure Foods® Iodized Sea Salt
• A pinch of black pepper
• 1/3 cup Spectrum® Organic Peanut Oil or Canola Oil for frying

DIRECTIONS

1. Combine all of the chili sauce ingredients in a small bowl and set aside for an hour to develop flavors.
2. In a medium bowl, combine all of the pork ball ingredients (except oil). With moist hands, form small balls 1 to 2 inches in diameter, setting them on a baking sheet lined with foil until all of the mixture has been molded.
3. In a wok or deep skillet, add 1/3 cup of peanut oil (or canola oil) and heat to about 375º F.
4. Drop each pork ball into hot oil and deep-fry in batches of 6 until golden brown. Keep cooked batches warm until all the balls are done. Serve warm with chili dipping sauce.