Let's start cooking
Mix glaze ingredients together and put aside. Combine all other ingredients, except the flour and oil, into a food processor and blend until smooth. Roll meat into balls about the size of golf balls, and then roll in the flour and dust off onto a plate. Heat 6cm oil in a wok until hot and deep fry the balls until cooked through. Place the cooked pork balls into a stainless steel bowl and toss through the coating glaze. Serve with steamed rice and vegetables.