Rare Morsel

What is Yuzu Kosho? A condiment made from fermented Yuzu Peel, Salt, and Green Chili Pepper
Coconut, Yuzu Kosho Pork Meatballs
1 # Ground Pork (May substitute for chicken, beef, Tofu Shrimp; Just adjust your cooking time)
1/2 tsp salt
1/2 medium shallot, thinly sliced
1 Tbsp minced ginger
2 cloves garlic, minced
1 can coconut milk
1/4 cup water
1 tsp Yuzu Kosho (Add more if you like it spicier)
1 Tbsp Fish Sauce (I like Red Boat)
1 tsp oyster sauce
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
Peel of 1 Lime
Juice of 1 Lime
Garnish Optional
Fried Shallot
Fried Garlic
Cilantro
Hoison Sauce
Chervil
Scallions
Parsley

Mix salt and Pork together. Form into Meatballs
In a large skillet saute shallot, garlic, and ginger until soft.
Add Meatballs. Cook until the meat or shallot, garlic, or ginger is golden.
Add Coconut Milk, Water, Yuzu Kosho, fish sauce, oyster sauce, soy sauce, sesame oil, and Lime Peel.
Simmer until the meat balls are fully cooked through.
Add the juice of the Lime.
Taste, add additional Salt or Yuzu Kosho if needed or if you want it spicier.
Serve over Rice, Couscous, Quinoa, or Pasta.
Garnish how you prefer.

At one point many years ago, I wanted to begin making better versions of penny candy. And this summer we may just start doing that in limited quantities.