Lemongrass Pork Mixture
6 pounds ground pork
1 cup Kikkoman Soy Sauce
1 cup Kikkoman Panko Japanese Style Toasted Bread Crumbs
3/4 cup sweetened coconut flakes, toasted and pulverized
3/4 cup finely minced lemongrass
3/4 cup finely minced scallions
3/4 cup finely minced ginger
1/2 cup finely minced garlic
60 sugarcane swizzle sticks
1-1/2 cups Kikkoman Sweet Soy Glaze, plus additional for brushing the meat
1-1/2 cups Kikkoman Sriracha Hot Chili Sauce
Toasted Sesame Seeds
Preheat a grill or grill pan over medium-high heat.
With gloved hands, mix all of the pork mixture ingredients together until evenly combined. Divide into sixty equal portions (about 2-ounces each) and, with wet hands, shape into finger-shaped patties around the swizzle sticks.
Bring 2-to 3-inches of water to a boil in a large pot. Working in batches as needed, arrange the sticks in a steamer basket, and steam until the pork is 150°F, 6 to 8 minutes.
Brush the pork generously with sweet soy glaze and grill, turning as needed, until caramelized on all sides. Sprinkle with sesame seeds.
For each serving, pour 2 tablespoons of the sweet soy glaze into a small bowl for dipping and then swirl in an equal portion of sriracha. Set on a plate with 5 skewers.