Look chin moo (bouncy pork meatballs), grilled on skewers with dipping sauce

Pound the black peppercorns very fine in a mortar, add the garlic and pound fine as well.

Put the lean ground pork, soy sauce, salt, a little sugar, a little tapioca starch, baking powder and the garlic-pepper paste in a powerful food processor.

Run the processor, adding ice cubes one at a time to keep the mix cold so the fat does not separate; watch the machine does not walk off the counter.

Stop and scrape to redistribute; when the blade has lifted, take the paste out, reseat the blade, and blitz another minute or so until very fine.

Heat a pot of water until steaming but not bubbling, so the meatballs hold their shape.

Take a handful of the paste and squeeze it out between thumb and fingers, pulling it back and squeezing again until smooth; nick off a ball with a wet spoon along the long side and drop into the water.

Once all are in, cook another 10 minutes; keep the water as a broth for noodle soup.

Preheat the broiler on high (or a barbecue on low to medium) and put the cooked meatballs on sticks.

Mix the dipping sauce, about 60% sweet chili sauce to 40% Thai-style sriracha, adjusted to taste.

Broil to grill the outside so it forms a skin, shielding the bottoms of the skewers once they start to brown; serve with the sauce.