Pork Meatball Banh Mi with Vietnamese Pickled Vegetables and Hot Chili Mayo
-pork meatball recipe found here
-pickled veg recipe found here
Ingredients:
Hot Chili Mayo:
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)
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
- julienned carrots
- julienned cucumber
- julienned daikon
- 1 c sugar
- 1 c water
- 1 c rice vinegar
- 2 tsp salt
Directions:
Hot Chili Mayo:
-mix everything together, chill until ready to use
Pork Meatballs:
-Line rimmed baking sheet with wax paper. 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. Cover and chill so they can set up- but let them sit on counter to come to room temperature about a half hour before cooking them. Mine only sat in the fridge for like 30 minutes.
-Preheat oven to 350°F. Heat oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and carmelized all around, 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. Mine were in the oven for like 15 minutes while I got other things ready for dinner.
Pickled Vegetables:
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