Created by dienia b on April 15, 2015
Step 1: Mix all ingredients together.
Step 2: Shape pork into 2-inch-sized meatballs and pan-fry on high heat until well browned,
Step 3: Don't worry if center not cooked will stew later it just needs to hold shape take out.
Step 4: In the empty sauce pan (It's OK if there's browned bits and some fat, that's for flavor) make the Nuoc Mau (Vietnamese Caramel Sauce).
Step 5: Stir and when the sugar caramelizes and turns brown, add another 1 cup of water. Stir the caramel sauce again and add the meatballs back in. Let simmer, uncovered, on medium-low heat for about half an hour to fully cook the meatballs and let the sauce reduce.