Pork Meatball Banh Mi Food

VIETNAMESE PORK MEATBALLS FOR BANH MI

Steps:

• Mix meatball mixture until just combined.
• Roll out 2 tbsp of mixture into balls.
• Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.
• Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.
• Cook meatballs in liquid gently for 7 minutes, turning every now and then.
• If not serving immediately, remove meatballs from sauce (to stop them from cooking further).

VIETNAMESE PORK MEATBALL BANH MI FRIED RICE

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.

PORK MEATBALL BANH MI

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.

PORK BANH MI

Steps:

• For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
• Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
• Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
• For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
• To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.

ROASTED PORK BANH MI

Steps:

• Preheat oven to 400 degrees.
• Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
• Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
• Let rest at least 5 minutes and slice thin.
• Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.

VIETNAMESE PORK MEATBALL BANH MI

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.

PORK MEATBALL BANH MI

Steps:

• 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.
• 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.
• 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.
• For the pickled vegetables: Bring the vinegar, sugar, salt and 1 cup water to a boil, and then remove from the heat.
• Place the carrots and radishes in a nonreactive container and pour the hot liquid over top. Cool to room temperature, and then refrigerate overnight.
• For the Sriracha Mayo: Whisk together the mayonnaise, Sriracha and sesame oil until combined. Adjust with more Sriracha to your desired level of spiciness.

CARAMELIZED PORK BANH MI

Steps:

• Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
• Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
• Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
• Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
• Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
• Sear pork 1 to 2 minutes per side (it cooks very quickly).
• To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.