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1
In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper.
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2
Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight.
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3
Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
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4
Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant.
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5
Transfer to a plate to cool.
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6
When cool, place rice in a coffee grinder and process to a fine powder.
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7
Measure 3 tablespoons of the powder and set aside.
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8
Save any remaining powder for another purpose or discard.
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9
Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste.
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10
Add the pork fat to the processor and process until smooth or finely chopped.
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11
Add the roasted rice powder and pulse several times to combine the mixture.
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12
Do not over process or the mixture will become sticky.
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13
Preheat a grill to medium-low.
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14
Transfer the meat mixture to a small bowl.
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15
Lightly oil your hands.
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16
Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball.
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17
Recoat your hands with oil, as necessary.
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18
Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
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19
Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes.
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20
Serve warm or at room temperature.
