Pork Meatball Banh Mi

Allow additional time for the pickled vegetables to meld overnight. From The Cooking Channel.

• Ready In: 50 mins
• Serves: 4

Ingredients

• MEATBALLS

• 1  lb ground pork
• 1⁄4 cup panko breadcrumbs
• 1  garlic clove, finely minced
• 1  tablespoon fish sauce
• 1  teaspoon salt (to taste)
• 1  tablespoon sriracha sauce
• 1  tablespoon sugar
• 1  large egg
• 1  bunch scallion, chopped
• 4  tablespoons  sriracha mayonnaise, recipe follows
• 4  French rolls or 4  ciabatta rolls, toasted
• 2  cups  pickled vegetables, recipe follows
• 1  bunch fresh cilantro

• PICKLED VEGETABLES

• 1  cup  rice wine vinegar
• 1⁄4 cup sugar
• 1  tablespoon salt
• 1  lb carrot, julienned
• 1  lb daikon radish, julienned

• SRIRACHA MAYO

• 1  cup mayonnaise
• 1  tablespoon sriracha sauce
• 1⁄4 teaspoon  sesame oil

Directions

1. For the meatballs: Preheat the oven to 350 degrees F. Mix together the pork, breadcrumbs (only use enough to bind without making the mixture too dry or heavy), garlic, fish sauce, salt, Sriracha, sugar, egg and scallions.
2. Form about 12 meatballs using damp hands or a medium ice cream scoop. Heat a large pan until hot, and then sear the meatballs until golden brown on all sides. Transfer to a baking dish and bake until the internal temperature reaches 165 degrees F, about 20 minutes.
3. To serve, spread the Sriracha Mayo on both sides of the rolls. Place 3 meatballs into each roll, and top with a generous amount of Pickled Vegetables. Garnish with the cilantro.
4. For the pickled vegetables: Bring the vinegar, sugar, salt and 1 cup water to a boil, and then remove from the heat.
5. Place the carrots and radishes in a nonreactive container and pour the hot liquid over top. Cool to room temperature, and then refrigerate overnight.
6. For the Sriracha Mayo: Whisk together the mayonnaise, Sriracha and sesame oil until combined. Adjust with more Sriracha to your desired level of spiciness.