Combine the soy sauce, hot sauce and garlic in a large bowl. Add the ground pork, ⅓ cup chopped cilantro, salt and pepper, and mix well. Scoop the pork into tablespoon-size mounds and roll into balls.

Heat the vegetable oil in a large nonstick skillet. Add the meatballs and cook over moderately high heat, stirring frequently, until they’re evenly browned and no longer pink inside, 5 to 6 minutes.

Pour off the fat in the pan and reduce the heat to medium. Add the Pineapple-Guava Sauce and cook, turning the meatballs in the sauce, until nicely glazed all over, about 5 minutes. Transfer the meatballs to a platter and garnish with chopped cilantro. Pour some Pineapple-Guava Sauce into a small bowl and swirl in the mustard. Serve on the side, for dipping.