Luk chin ping

Step 1: Pound 3 cloves garlic, 2 coriander roots and ½ tsp ground white pepper to a paste.

Step 2: Put 14 oz pork mince, the paste, 1 tbsp fish sauce, 1 tsp sugar and 1 ½ tbsp tapioca starch in a food processor and blitz, adding 3 tbsp iced water a spoon at a time, for 2 minutes, until the meat is a pale, sticky paste. Chill for 15 minutes.

Step 3: Bring a pan of water to a gentle simmer. With wet hands, roll the paste into 3 cm balls and drop them in. Poach for 6–8 minutes, until they float, feel firm and reach 160°F in the centre. Common mistake: grilling the balls raw; the outside burns long before the middle is cooked.

Step 4: For the sauce, blend 3 red chillies and 2 cloves garlic with ¼ cup white vinegar, then simmer with 2 ⅞ oz sugar, ¼ cup water and ½ tsp salt for 5 minutes. Stir the rest of the tapioca into 1 tbsp cold water, add it and simmer for 1 minute, until glossy and thick.

Step 5: Drain the balls, thread 3–4 onto each soaked bamboo skewer and brush with 1 tbsp vegetable oil.

Step 6: Grill over medium charcoal or in a hot griddle pan for 4–5 minutes, turning, until browned and lightly charred in spots. Serve hot with the sauce for dipping.