Combine the ground pork, grated ginger, minced garlic, soy sauce, honey, and black pepper in a mixing bowl. Mix everything thoroughly with your hands until the ingredients are evenly incorporated, but avoid overmixing to keep the meat tender.
Shape the mixture into small meatballs, about the size of a ping-pong ball, and place them on a baking sheet lined with parchment or foil for easy handling.
Prepare your charcoal grill by stacking the briquettes in a mound and lighting them, waiting until they are covered with white ash to ensure even heat. Spread the coals for direct high heat cooking.
Place the meatballs directly onto the hot grill grates using tongs. Grill each side for about 3-4 minutes, turning occasionally, until a smoky char develops and the meatballs are cooked through to an internal temperature of 160°F.
Meanwhile, warm the hoisin sauce in a small bowl until slightly runny, ready for coating the grilled meatballs.
Once the meatballs are grilled to perfection, remove them from the heat and immediately coat them generously with the warmed hoisin sauce, using a brush or spoon to cover each one thoroughly.
Serve the meatballs hot, garnished with chopped green onions or sesame seeds if desired, alongside quick pickles or steamed rice for a complete meal.
