Season the pork with salt and pepper and marinate for 24 hours.

Squeeze out the water from the siraegi, then chop it up.

Chop the pork to bitesize pieces, then dust it with potato starch. Wrap it with siraegi and pack it tightly, then coat the balls again with starch.

Heat up oil on low heat. Once hot, fry the meatballs for around 6 minutes until the color of the crust changes to crispy white.

Combine black vinegar, sugar, and dark soy sauce.

Heat up the pan over medium heat and add about 1/2 cup of the sauce, let it foam up, then add the balls, stir to coat for 2 minutes until thickened.

Combine sugar and oil on medium-low heat.

In 2 minutes, you will start to see the browning on the sides and seeping from the bottom, start mixing.

Keep mixing for 4 minutes, the sugar will look light brown and crystallized.

Keep mixing for another 4 minutes, the sugar will become runny and golden amber.

Once golden brown and runny, move quickly—place the syrup on a tray and spread it out, swirling it around for 2 minutes until slightly thickened.

Lay parchment paper on the countertop, then turn the tray upside down, moving it from side to side to create sugar strings.

Wrap the meatballs in the sugar strings, eat it in one bite, and enjoy!