1To make guava BBQ: Combine the water and the guava paste in a stockpot.
2Melt over high heat
3Add the hot sauce and BBQ sauce
4Stir to combine
5Cool and refrigerate.
6To prepare mushrooms: The mushroom water comes from soaking the dried mushrooms overnight. Make sure to save this water as you will also need some for the Meatball Glaze. Make sure that the water is strained through a chinoise to get out the dirt.
7Place 1 tablespoon of oil into a rondeau and wait until it begins to smoke, then add the fresh mushrooms one type at a time
8First add the royal trumpet and allow them to caramelize; minimize stirring to avoid breaking. Once caramelized, place on a sheet pan
9Add more oil and proceed with adding each kind of mushroom (shitake, maitake, oyster, button) in the pan the same way.
10Once all the mushrooms are done, place all of them back in the rondeau, add the soaked dried mushrooms, ginger, red vinegar, rice wine vinegar, soy sauce, sugar and salt (these should be mixed together beforehand).
11Let the liquid reduce slightly
12Add the pork stock and white pepper then reduce over high heat.
13Add the sesame oil and make a slurry with the mushroom water and cornstarch.
14Thicken with the slurry, bring to a simmer, then remove from heat and cool.
15To prepare breadcrumbs: Remove the crust from the bread and cube into 1/3 -inch cubes
16In a sauté pan, melt the butter and toss with the bread cubes.
17Return to a large sauté pan and brown lightly over low heat until the bread is crispy.
19Crush the cubes until they become coarse bread crumbs
20Season with salt and toss with the sliced scallions and cilantro.
21To prepare meatball stew: In a bowl, mix together the beef, pork, bacon, garlic, parsley, lettuce, eggs, bread, salt, pepper and pine nuts.
22Form into 1.5 once balls.
23Place a single layer of balls into a fryer basket and fry for one minute until golden brown.
24To prepare meatballs: Place the pre-fried meatballs in a steamer for 6 minutes, uncovered.
25Once the meatballs are done in the steamer, toss them in a hot sauté pan with pre-heated glaze to coat.
26Place into a hot cazuelita (small, terra cotta dish) and top with the bread crumb, slightly crushed