Pork Meatball Banh Mi

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Recipe summary

Pull up at Lardo’s where the menu induces squeals of delight as customers pig out on dishes such as Pork Meatballs and a Pork Belly, Egg and Cheese Sandwich!

Preparation time:
Cooking time:
Yield: 4

Ingredients

Pickled Vegetables

450 grams carrots, julienned
450 grams Daikon radish, julienned
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt

Meatballs

450 grams ground pork
1 tablespoon sriracha
1 tablespoon fish sauce
1 tablespoon sugar
1 bunch scallions, chopped
1 large egg
1/4 cup Panko breadcrumbs
1 tablespoon salt

Sriracha Mayo

1 cup mayonnaise
1 tablespoon Sriracha sauce
1/4 teaspoon sesame oil

Assembly

4 French bread or cibatta rolls, toasted
4 tablespoons Sriracha Mayo recipe
12 Meatballs
2 cups Pickled Vegetables
1 bunch cilantro

Directions

Pickled Vegetables

Bring vinegar, water, sugar and salt to a boil. Remove from heat. Place carrots and radish in a non-reactive container and pour the hot liquid over top. Cool to room temperature. Refrigerate overnight.

Meatballs

Mix together all ingredients, except the cilantro. Only use enough Panko to bind the mixture without drying it out or making it heavy.
Form meatballs with damp hands or with a medium ice cream scoop. You should make approximately 12 meatballs.
Sear in a pan until golden brown on all sides. Place in a baking dish, and bake at 350 degrees Fahrenheit until the meatballs’ internal temperature reaches 165 degrees Fahrenheit, approximately 20 minutes.