1. Make the Seasoning Paste: Pound the garlic and white pepper together until smooth. This paste adds an authentic flavor to your Thai pork meatballs.

2. Mix the Meatball Ingredients: In a large bowl or food processor, combine the ground pork, tapioca flour, baking powder, seasoning paste, sugar, and Golden Mountain seasoning sauce. Mix until smooth. For a quick taste test, microwave 1 teaspoon of the pork mixture for 20 seconds, let it cool and adjust the seasoning as needed (add more salt, white pepper, or Golden Mountain sauce).

3. Shape the Meatballs: Wet your palms to keep the mixture from sticking, and roll the pork mixture into small balls. Larger balls are quicker to shape but take longer to cook.

4. Cook the Meatballs: You can boil, deep-fry, grill, or air-fry your meatballs. I'm using two methods here- boiling and deep fry.

Boiling: Bring a pot of water to a boil. Carefully add the meatballs to the hot water and let them cook until they float to the top. Remove with a wire mesh skimmer and place on a paper towel-lined plate.

Deep-frying: Heat oil in a skillet over medium-high heat. Add the meatballs and fry for 2-3 minutes or longer for larger balls. Remove and drain on a paper towel-lined plate.

Done! Serve your Luk Chin with your favorite dipping sauce, or use them in soups, curries, or as a fun, bouncy snack! Put them on skewers- the fried and grilled ones, to make them more fun and festive.