In a large bowl, combine the ground pork with the egg white, scallion, ginger, fish sauce and sugar. Form the meat into twenty-four 1-inch balls.
In a large skillet, heat the vegetable oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over and just cooked through, about 8 minutes. Transfer the meatballs to a platter and skewer on toothpicks with cilantro leaves.