Ground pork 100 g (3.5 oz)
Del Monte whole kernel corn 380 g (13.4 oz.)
Onion 80 g (2.8 oz)
Butter 1 tsp
Potato starch 2 tsp
Lettuce as desired
Del Monte tomato ketchup 1.5 tsp
Soy Sauce 1 tsp
Salt a dash
Pepper a dash
Panko (Japanese bread crumbs) (fresh) 3 Tbsp
Finely chop the onion, sauté in butter and set aside to cool.
Place all the seasonings and the ground pork in a bowl. Mix evenly until sticky.
Mix in finely chopped sauté onions, and divide into 6 balls.
Dry the whole corn and mix well with the potato starch.
Lay out six pieces of wax paper, spread out the corn and place 1 pork ball on each piece and wrap tightly.
Remove each ball from the wax paper, place into a lidded microwave-safe container and microwave for 4 minutes, or until well-cooked. Once slightly cooled, remove from the container.
Spread out the chopped lettuce on a plate and place the pork corn balls on top to serve.