Pork Meatball Banh Mi

I am a sucker for sandwiches.  I love them.  If you are not familiar with the banh mi sandwich you should acquaint yourself because they are delicious.

DSCN0479

This version of the banh mi is made with pork meatballs and pickled vegetables.  The meatballs were really easy to assemble and tasted great!  The Sriracha mayo also adds a bit of spice, but it you want more be sure to add the sliced fresh jalapeno!

DSCN0471

DSCN0466

**Be sure that the bread is fairly soft,  you don’t want these sandwiches to crusty!! Also, I added mint along with the cilantro in the original recipe.

Pork Meatball Banh Mi

From Epicurious

Hot Chili Mayo:

  • 2/3 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon sriracha (more if you want more heat)

Meatballs:

  • 1 pound ground pork
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon hot chili sauce (such as sriracha)
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt

Sandwiches:

  • 2 cups coarsely grated carrots
  • 2 cups coarsely grated peeled daikon radish, peeled
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon Asian sesame oil
  • 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
  • Thinly sliced jalapeño chiles
  • 16 large fresh cilantro sprigs
  • 4 Large mint sprigs, leaves picked

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro and mint, on bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

DSCN0472
Advertisements

1 Comment

Filed under Burgers and Sandwiches, Pork

One response to “Pork Meatball Banh Mi

  1. Vickey

    I better not show Adam this…!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s