Japanese Pork Meatballs with Soy Sauce and Balsamic Vinegar

These pork meat balls are covered in a black sauce
that has the correct balance of sour to sweet.

Ingredients:
1 pound ground pork
1/4 cup leek or shallot, chopped
1 egg
1 teaspoon fresh grated ginger
salt to taste
1 teaspoon low sodium soy sauce
1 teaspoon sake
1 teaspoon potato starch

Sauce
4 tbs sugar
4 tbs black vinegar
5 tbs ketchup
2 tsp soy sauce
2 tsp potato strarch

Directions:
Mix the ground pork, chopped leek, grated ginger,
pinch of salt, sake, potato starch, soy sauce and egg
with your hands until entire mix is sticky.
Roll out into golf ball sized balls.
Then fry in 350 degree F. oil until golden brown.
Place on kitchen paper to dry.
In a small bowl, mix all the ingredients
for the sauce then add to a pot to heat.
Stir constantly to prevent the sauce from going hard.
Then put the balls in the pot and coat well with the sauce.
Serve warm.