PORK MEATBALL BANH MI
Provided by Jeanne Thiel Kelley
Categories Sandwich Pork Dinner Lunch Meat Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 25
Steps:
- 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, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
- **Available at some supermarkets and at Asian markets.
RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)
Rich stew from a French recipe.
Provided by Paloma
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h27m
Yield 4
Number Of Ingredients 22
Steps:
- Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
- Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
- Transfer pork shanks to a cutting board; shred pork.
- Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
- Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
- Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
- Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.
Nutrition Facts : Calories 632.2 calories, Carbohydrate 16.4 g, Cholesterol 148.4 mg, Fat 40.8 g, Fiber 3.6 g, Protein 48.8 g, SaturatedFat 11.6 g, Sodium 2193 mg, Sugar 2.9 g
RAGOUT DE BOULETTES (PORK MEATBALL STEW)
This is a French-Canadian family recipe which we prepare often during winter and in the run up to Christmas. You'll need buttered slices of bread handy, so you can dip it in the sauce.
Provided by pommepoire
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h26m
Yield 6
Number Of Ingredients 9
Steps:
- Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.
- Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.
- Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 5.8 g, Cholesterol 118.4 mg, Fat 29.5 g, Fiber 0.5 g, Protein 27.7 g, SaturatedFat 12.9 g, Sodium 162.3 mg, Sugar 0.8 g
PORK MEATBALL BANH MI
I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
- For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
- For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.
CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP
This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.
Provided by Barbara Polowetz
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Meatballs:.
- Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
- Soup:.
- Boil the chicken stock with the slices of fresh ginger.
- Add the raw meatballs and simmer for 20 minutes.
- Add the bok choy and simmer until done, about 10 more minutes.
VIETNAMESE PORK MEATBALL BANH MI FRIED RICE
To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan-this will give it a nice toast.
Provided by Danielle Centoni
Categories Rice Pork Meatball Radish Carrot Dinner Lemongrass Soy Sauce
Number Of Ingredients 23
Steps:
- To make the do chua:
- Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they're bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
- To make the meatballs:
- In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
- To make the fried rice:
- Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.
BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)
Hanoi street food, adapted from a recipe by Lauren Shockey in "Four Kitchens" (Grand Central Publishing, 2011), published in Saveur. Shockey likes this dish for breakfast on the weekend.
Provided by zeldaz51
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
- In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
- Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
- When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
- Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
- Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
Nutrition Facts : Calories 759.8, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2052.7, Carbohydrate 105.1, Fiber 2.4, Sugar 8.6, Protein 25
VIETNAMESE PORK MEATBALL AND NOODLE SALAD (BUN CHA)
Categories Pork
Number Of Ingredients 27
Steps:
- For the meatballs: In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot. In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 1 1â2 hours. For the sauce: Combine fish sauce, vinegar, brown sugar, water, garlic, chile and green papaya in a large mixing bowl. Set aside to marry the flavors To assemble: Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process. Shape marinated pork into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side. Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
PORK BARBECUE MEATBALL SANDWICHES
Season pork meatballs with Chinese five-spice powder, and slather them with a barbecue sauce mixed with cherry preserves and mustard.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the top position and preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil.
- Trim the ends of the hero rolls by about 1-inch. Pulse the ends in a food processor to make soft bread crumbs. Soak 3/4 cup of the bread crumbs in the milk in a large bowl (save any extra crumbs for another use), about 5 minutes. Gently mix the pork with the soaked bread crumbs, parsley, 2 teaspoons mustard, five-spice, 1 teaspoon salt and a few grinds of pepper. Form into 16 meatballs, each about 1 1/2--inches in diameter.
- Arrange the meatballs at least 1-inch apart on the prepared baking sheet. Bake until fully cooked through, about 20 minutes. Turn the oven to broil and cook until the meatballs are nicely browned, 3 to 5 minutes.
- Combine the barbecue sauce, cherry preserves, jalapeños, jalapeño brine, the remaining 1 teaspoon mustard and 1/2 cup water in a large skillet over medium heat. Simmer until slightly thickened, about 10 minutes. Add the cooked meatballs to the sauce and toss to coat.
- Split the hero rolls. Put some meatballs in each, drizzle with extra sauce, and top with baby arugula.
THE BEST PORK MEATBALL EVER
Make and share this The Best Pork Meatball Ever recipe from Food.com.
Provided by sheila
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In bowl combine pork and the onion, breadcrumbs, salt, pepper, and the egg in small bowl.
- Combine ketchup, brown sugar, an dry mustard, then spoon 2 tablespoons of the ketchup mixture into the pork mixture.
- Spray pan with oil.
- Form 6 meatballs and place in pan coat top of meatball with remaining ketchup mixture.
- Bake at 375°F for 30 minutes or nicely brown.
Nutrition Facts : Calories 477.9, Fat 25.9, SaturatedFat 9.4, Cholesterol 159.7, Sodium 826.6, Carbohydrate 26.3, Fiber 1.2, Sugar 15.1, Protein 33.5
SHRIMP AND PORK MEATBALL CURRY
This is so yummy hard to stop eating.
Provided by barbara lentz
Categories Seafood
Time 35m
Number Of Ingredients 27
Steps:
- 1. Place all the ingredients for the meatballs except oil in a food processor and pulse until all the ingredients are well incorporated. shape into golf ball size balls. Add the oil to a large skillet work in batches and cook all the meatballs until browned on all sides and cooked through about 5 minutes. Remove with a slotted spoon and place on paper towel to drain.
- 2. After meatballs have all been cooked. Add another tbsp of oil to skillet. Place the onions, carrots, jalapeno and garlic in the pan and saute 2 minutes. Deglaze with the wine and let most evaporate. Add the curry powder or paste and coriander cook 1 minute. Stir in the chicken broth and coconut cream. Cook 2 minutes add the sugar and soy sauce. Bring to a boil and reduce to a simmer and simmer 10 minutes. Add the lime juice and meatballs to skillet. Cook to warm the meatballs a couple of minutes. Add the cilantro.
- 3. Serve in a bowl or over cooked rice noodles.
CIORBă DE PERISOARE (PORK-AND-RICE MEATBALL SOUP)
Steps:
- . Mix pork, rice, egg, half the onion, and salt and pepper in a bowl until evenly combined. Form into eight 1 1/2″ meatballs, and chill. 2. Meanwhile, heat oil in a 6-qt. saucepan over medium-high heat. Add remaining onion, celery, carrot, and bell pepper; season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Add tomato paste and paprika, and cook, stirring, until lightly caramelized, about 2 minutes. Add stock and tomatoes, and bring to a boil. Reduce heat to medium-low. Add meatballs, and cook, stirring occasionally, until meatballs are cooked through, about 15 minutes. Stir in lemon juice, and season with salt and pepper. Ladle soup and meatballs into serving bowls, and garnish with parsley to serve.
PORK HOCKS AND MEATBALL RAGOUT
This is a french canadian must have recipe for the Holidays. Make ahead, store it containers in the freezer. It has a lot of steps, but that's what makes it so good. Most recipes has spices but this is how my mother made it and this is how we love it.
Provided by Sageca
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Instructions:
- Pork Hocks:
- Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
- Browning flour:.
- Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
- Meatballs:
- Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
- Sauce:
- Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
- Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
- Tips:.
- The pork hocks can be cooked on the stovetop. I find the oven method easier.
- The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.
Nutrition Facts : Calories 437.5, Fat 25.1, SaturatedFat 9.6, Cholesterol 159.7, Sodium 496.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.4, Protein 41.9
THE MEATBALL SHOP'S SPICY PORK MEATBALLS
From the book, THE MEATBALL SHOP COOKBOOK by Daniel Holzman and Michael Chernow. To pickle your own cherry peppers see recipe #475540. Serve with your favorite sauce.
Provided by gailanng
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground pork, salt, cherry peppers, pickling liquid, bread and eggs in a large mixing bowl and mix by hand just until incorporated. Don't over do it or the meatballs will become tough.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
- Place the meatballs in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Nutrition Facts : Calories 488.7, Fat 34.8, SaturatedFat 11, Cholesterol 200.3, Sodium 1384.5, Carbohydrate 11.3, Fiber 0.8, Sugar 2.4, Protein 30.9
PORK MEATBALL BANH MI
From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.
- Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
- To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Nutrition Facts : Calories 1111.4, Fat 31.4, SaturatedFat 11.2, Cholesterol 90.2, Sodium 1813.5, Carbohydrate 153.9, Fiber 7.6, Sugar 11.5, Protein 52.6
SPICY PORK MEATBALL SLIDERS
Topped with a hearty meat and tomato sauce, these spicy pork sandwiches from Daniel Holzman and Michael Chernow of The Meatball Shop are perfect for feeding a hungry crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24 sliders
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Coat a large rimmed baking sheet with olive oil and set aside.
- Place pork, salt, peppers, pickling liquid, bread, and eggs in a large bowl; using your hands, mix until well combined. Form pork mixture into firmly packed 2-inch meatballs. Place on prepared baking sheet and arrange the meatballs in rows so that they are touching on all sides.
- Transfer to oven and roast until cooked through, about 14 to 20 minutes. Let meatballs cool for 5 minutes on baking sheet before removing.
- Meanwhile, heat meat sauce in a large saucepan over medium-high heat. Add cooked meatballs to sauce; cook until sauce and meatballs are heated through. Place 1 meatball on bottom half of each slider bun and top with 1 tablespoon meat sauce. Sandwich with top half of bun and secure with a toothpick; serve.
SPICY PORK MEATBALL SOUP
This started as a pantry soup, whatever I had on hand. But it was a hit so I wrote it all down. I used vegetables I had in the freezer, hence the cooking time. If you substitute canned vegetables you could cut your cooking time way down. I say use what you have!
Provided by Pamela Rappaport
Categories Other Soups
Time 1h45m
Number Of Ingredients 20
Steps:
- 1. Place all of the soup ingredients in a large soup pot.
- 2. Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
- 3. Gently mix the ingredients for the meatballs. Don't over mix.
- 4. Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
- 5. Once it is back to a simmer, cover and cook for 5 to 10 minutes. These little meatballs will cook quickly. Pull one out and cut it open to insure they are done.
PORK MEATBALL SOUP (CIORBA DE PERISOARE)
Tangy Romanian soup that comes in a variety of flavors and variations; perfect for both meat lovers and vegetarians. Take any ciorba recipe and alter it to make a tasty creation all your own. This is especially delicious on a cold day. Ground pork will add a fatty/oily taste to the soup, so no additional oil is needed for this recipe.
Provided by Hungry_for_more
Categories Pork
Time 2h20m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 14
Steps:
- Place ground pork in a bowl and add 1/2 cup chopped onion.
- Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.
- After mixing well, shape meat into small balls.
- Bring water to a boil in a large pot.
- Add meatballs and vegetable stock and turn heat down to medium. Boil for about 1 and 1/2 hours or until meatballs are no longer pink inside.
- Add chopped celery, carrots, lemon juice, 1 cup chopped onion, and zucchini and cook an additional 30 minutes.
- Turn off heat and add chopped parsley. Serve with a spoon of sour cream.
PORK-MEATBALL SKILLET BAKE
Tender three-ingredient meatballs are the star of this quick and easy skillet bake. They're seared and simmered in a sweet pepper-studded tomato sauce, then slices of toasted Italian bread are nestled into the skillet and everything is topped with mozzarella. After a trip to the broiler for maximum cheese-stretch effect, all you have left to do is to set the whole thing on the table and dig in.
Provided by Lauryn Tyrell
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Mix together pork, fennel, Parmigiano, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Form into 1 1/2-inch balls. Heat oil in a large straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until golden brown, 5 to 6 minutes; transfer to a plate.
- Add peppers, onion, and 1/4 cup water to skillet and cook, stirring occasionally, 4 to 6 minutes. Stir in tomato sauce and 3/4 cup water. Season with salt and pepper and return meatballs and any accumulated juices to pan. Bring to a boil, then reduce heat to low. Partially cover skillet and simmer until meatballs are cooked through, about 10 minutes.
- Preheat broiler, with rack 6 inches below element. On a baking sheet, drizzle both sides of bread with oil. Broil, flipping once, until toasted. Nestle into skillet and top everything with mozzarella. Broil until cheese melts, about 2 minutes. Sprinkle with basil and serve.
VIETNAMESE PORK MEATBALL BANH MI
Make and share this Vietnamese Pork Meatball Banh Mi recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often.
- In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use.
- In a large bowl, combine the pork, garlic, green onions, jalapeño, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside.
- In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside.
- Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.
Nutrition Facts : Calories 575, Fat 37.9, SaturatedFat 11, Cholesterol 89.4, Sodium 1180, Carbohydrate 35.3, Fiber 2.9, Sugar 11.4, Protein 23.5
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