Maple pork meatballs and ginger

1 kg ground pork
5 cloves garlic, minced
1 onion, finely chopped
1 medium carrot, finely chopped
2 tablespoons chopped cilantro
2 tablespoon light soy sauce
2 tablespoon fresh ginger, grated
1 teaspoon Tabasco
1 teaspoon rice vinegar
Pepper to taste

A little oil for cooking

The sauce:
1 / 2 cup (125 ml) chicken broth
4 tablespoons maple syrup
4 tablespoons oil
4 tablespoons rice vinegar
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 tablespoons chopped cilantro
1 / 2 teaspoon Tabasco ¸

Mix all ingredients in a bowl and shape into balls about the size of a golf ball.
Place meatballs in wicker baskets from the wok and steam for 15 minutes.

Remove water from the wok and place, heat a little oil.
Sauté pork meatballs to brown on all sides.
Book them in a dish.

In the wok, put all the sauce ingredients and bring to boil, mixing well.
Reduce 5 minutes, then put back the pork balls.
Mix well so that the pork balls are well coated with sauce.
Serve immediately with fried vegetables and rice.