Step 1

In a large bowl, combine the pork, cornstarch, ginger,garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.

Step 2

Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used. (about 20 small meatballs)

Step 3

In a wok or skillet over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.

Step 4

Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.

Step 5

Keep rotating the meatballs gently until cooked through.

Step 6

Combine all ingredients except garnish and stir to mix well.  Sriracha sauce can be adjusted to get as spicy as you wish.

Step 7

Cut chiffonade (small circles from green onion to float in sauce.)  Serve sauce in dipping bowls on the side, and/or drizzle lightly over the top of meatballs.  Sprinkle additional green onion circles over the top for presentation.