Pork Meatball Banh Mi

Pork Meatball Banh Mi (Adapted from Bon Appétit)

For the mayo mixture

2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon sriracha
salt

For the pickled vegetables

2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon
1/4 cup rice vinegar
3 tablespoons granulated sugar
1 teaspoon salt

For the meatballs

16 ounces (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 sriracha
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 tablespoon toasted sesame oil

For the sandwiches

4 10" long small baguettes, halved
chopped fresh cilantro

To prepare the mayo mixture

In a small bowl, stir together mayonnaise, onions and sriracha - season with salt. Cover and chill until ready to use.

To prepare the pickled vegetables

In a medium bowl, toss together carrots, daikon, vinegar, sugar and salt. Set aside and let stand for 1 hour.

To prepare the meatballs

In a large bowl, add pork, basil, garlic, onions, fish sauce, sriracha, sugar, cornstarch, black pepper and salt - gently combine until evenly mixed. Using a scant tablespoon, portion meat mixture out and roll into 1" balls using moistened hands

In a large skillet, heat oil over medium-high. Reduce heat to medium and add meatballs - sauté, turning meatballs often, until brown and cooked through, about 15 to 17 minutes.

To prepare the sandwiches

Pull out enough bread from each bread half to leave roughly a 1/2" thick shell. Evenly divide and spread mayo mixture over the bread halves. Scatter cilantro over each shell, then fill the bottom half of each with a quarter of the meatballs.

Drain pickled vegetables and evenly divide mixture atop the meatballs. Place the baguette tops over the vegetables to serve.

Makes 4 large sandwiches.

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