In small pot on low heat add coconut milk, crushed lemongrass, and ginger micro fined.
Let steep for 2 hours to extract as much lemongrass and ginger flavor.
In separate bowl add ground pork, torn baguette bread, ground cumin, kosher salt, lemon zest, micro fined ginger, minced Thai chilies, and chopped cilantro.
Mix well until all has been incorporated.
Let sit covered in refrigerator for 15 minutes.
Roll out meatballs no bigger than 3 inches in diameter. set aside
Using a cast iron skillet add 1 tbs. grape seed oil. Sear meatballs 4 minutes on all sides then transfer to sheet tray and bake for another 10 minutes on 350 degrees. Make sure internal temperature reaches 145 degrees F. set aside and allow to cool.