Pound cilantro root, garlic and pepper together in a mortar.
Heat the pan with medium heat, fry the anchovy for a minute. Set aside.
Place minced pork in a large deep container. Add anchovy, cilantro root, sugar, egg and tapioca flour. Mix everything by hand until combine. Set aside for 30 minutes.
Roll a pork ball of 2 inches in diameter.
Heat the cooking oil in the wok with medium to low heat.
Fry pork balls until golden brown.
Ready to serve with sliced of shallot, chili and lemon juice.
