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1
Preheat the oven to 350 degrees F.
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2
Place grated Asian pear between several paper towels or a clean kitchen towel. Press to extract any extra liquid.
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3
In a large bowl, combine the ground pork with the Asian pear, bread crumbs, scallions, garlic, chili paste, soy sauce, egg, vinegar, pepper and salt. Use your hands to form the meatballs about 1 1/2-inches in diameter (this recipe should yield about 28 - 30 meatballs).
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4
In a large saute pan, heat the canola oil over medium heat. Working in batches, brown the meatballs on all sides, then set aside in a baking pan. Continue until all the meatballs are browned.
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5
Bake the meatballs in the oven until cooked through, 10-12 minutes, or until they reach an internal temperature of about 160 degrees F.
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6
While the meatballs are cooking, make the glaze: in a small saucepan, stir together the jam, chili paste, rice vinegar, soy sauce and salt. Place over medium heat and cook for about 5 minutes, or until glossy.
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7
When the meatballs are ready, remove from the oven, and drizzle enough glaze to coat the meatballs on all sides. Reserve any remaining glaze for serving.
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8
Serve the meatballs in a rice noodle or brown rice bowl, along with the bok choy, and top with sesame seeds, green onions, chili peppers, sriracha sauce, and a drizzle of extra glaze, if desired.
