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!
450 g carrots, julienned
450 g Daikon radish, julienned
1 cup rice wine vinegar
1 cup water
¼ cup sugar
1 Tbsp salt
Meatballs450 g ground pork
1 Tbsp sriracha
1 Tbsp fish sauce
1 Tbsp sugar
1 bunch scallions, chopped
1 large egg
¼ cup Panko breadcrumbs
1 Tbsp salt
Sriracha Mayo1 cup mayonnaise
1 Tbsp Sriracha sauce
¼ tsp sesame oil
Assembly4 French bread or cibatta rolls, toasted
4 Tbsp Sriracha Mayo recipe
12 Meatballs
2 cup Pickled Vegetables
1 bunch cilantro
1. Bring vinegar, water, sugar and salt to a boil. Remove from heat.
Meatballs1. Mix together all ingredients, except the cilantro. Only use enough Panko to bind the mixture without drying it out or making it heavy.
2. Form meatballs with damp hands or with a medium ice cream scoop. You should make approximately 12 meatballs.
3. 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.
Sriracha Mayo1. Mix ingredients together. You can adjust the amount of Sriracha sauce to your desired level of spiciness.
Assembly1. Toast the rolls.
2. Spread mayo on both sides of the bread.
3. Place warm meatballs inside the rolls—3 per sandwich.
4. Top with a generous amount of pickled vegetables.
5. Place a generous amount of cilantro on top of each sandwich.
See more: Pork, Dinner, Lunch, Main, Snack, Vegetables, Thai, Asian
https://www.foodnetwork.ca/recipe/pork-meatball-banh-mi/12633/
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