Make the dipping sauce by mixing everything together adding more of less of each to your taste.
In a bowl mix together the minced pork, grated ginger, garlic, egg yolk and a little salt and pepper. Form into 24 small balls and chill in the fridge for about 1 hour to firm up.
Thread 3 balls onto 8 short skewers and brush with the oil. Heat a grill to high and cook the skewers for about 5 minutes per side or until cooked through. Serve with the dipping sauce.
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Freezing and defrosting guidelines
This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.