Ingredients
1 large egg, lightly beaten1/2 medium onion, finely chopped1/3 cup sliced water chestnuts, finely chopped3 tablespoons minced fresh cilantro1 jalapeño pepper, seeded and finely chopped3 tablespoons soy sauce4 garlic cloves, minced1 tablespoon minced fresh gingerroot2/3 cup panko bread crumbs2 pounds ground porkSAUCE:1/2 cup hoisin sauce1/3 cup soy sauce1/4 cup shaoxing rice wine or pale dry sherry3 tablespoons honey3 tablespoons brown sugar2 tablespoons fresh lime juice2 tablespoons Vietnamese chili garlic sauce (tuong ot toi)3 garlic cloves, minced1 tablespoon minced fresh gingerroot1 tablespoon Emeril’s® Cajun Seasoning Blend1 tablespoon toasted sesame oil1/2 teaspoon Chinese five-spice powderThinly sliced green onions and toasted sesame seeds, optional
Preparation
In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned.
Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start.
Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.
