REMINDER: Puff pastry works best when it’s cold so don’t take it out of the fridge until you have everything ready to roll, cut and assemble the puff.

1. Peel a small chunk of ginger - set aside. 
2. Chop fresh cilantro down fine. If you don’t like cilantro use basil. 
3. Put the ground pork in a bowl and add: salt, grate fresh garlic right into the bowl with a microplane (or mince first then add), grate fresh ginger right into the bowl, soy sauce, cilantro (or basil). Mix well with your hands and cover the bowl. Let it marinate for 30 minutes. 
4. When pork is ready, on medium-to-high heat add some oil in a pan (maybe 1 tablespoon) and let it get hot. Add pork and break it up with spatula continuously while cooking until it’s crumbly. It only takes a few minutes to cook. Set aside and let it cool before assembling the puffs. You can stick it in the freezer to cool, just don’t forget about it. 
5. Unwrap one sheet of the store-bought puff pastry dough – carefully – it’s a little delicate. Unfold it gently and remove the paper. The creases are a little vulnerable so use a rolling pin to roll over the creases a little. Roll horizontally and vertically and make sure the dough is even when you’re done. 
6. Using a pizza cutter or sharp knife, you’ll need to cut 20 squares of dough. That means you’ll need to make four cuts across the bottom. Do a pre-cut to make sure they are mostly even. Then make the four full cuts. Turn your cutting board clockwise, and make three cuts in the opposite direction. This will give you four squares across and five down for 20 squares. (MY VIDEO SHOWS THIS WELL) It doesn’t have to be perfect. It’s puff pastry and if they are uneven now, no one will know later. 
7. Spray a mini-muffin tin with non-stick cooking spray, then place one square of dough in each muffin slot. 
8. Transfer half a tablespoon of the pork mixture to each puff. I used my ½ tablespoon measuring spoon to measure exactly. I’m mentioning that because there was just enough for the 20 puffs. 
9. Once the puffs are filled, bake in a preheated oven at 400 degrees for 15-20 minutes. 
10. Transfer to a serving tray and garnish with the extra cilantro. If you have scallions on hand you can chop a little for more garnish. For dipping you could mix a little honey and soy sauce together or serve with sriracha on the side if you like it a little spicy.