Lardo's Pork Meatball Banh Mi
 
Prep time
Cook time
Total time
 
I've had this sandwich at Lardo countless times but once I came across the recipe in this book I started making this at my house on a regular basis. It's above and beyond the best version I've ever had of this dish, and don't let the somewhat long ingredient list deter you; I made these in no time flat when I had a friend over for lunch the other day.
Author:
Recipe type: sandwich
Serves: 4
Ingredients
  • Pickled Carrot and Daikon Radish
  • 1 C. rice wine vinegar
  • 1 C. water
  • ¼ C. granulated sugar
  • 1½ tsp. salt
  • 2 large carrots, peeled and cut into matchsticks (or about 1 C. grated carrot from store)
  • 6-inch piece daikon radish, peeled and cut into matchsticks (about 1 C.)
  • Sriracha Mayonnaise
  • ½ C. mayonnaise
  • 1 Tsp. gochujang*
  • 1½ tsp. rice wine vinegar
  • Meatballs
  • 1¼ lb. ground pork
  • 2 scallions, sliced
  • 1½ Tbs. Sriracha
  • 1½ Tbs. fish sauce
  • 1 egg, beaten
  • ⅓ C. plus 1 Tbs. panko
  • 1 tsp. salt
  • Assembly
  • 1 Tbs. vegetable oil
  • 4 Ciabatta rolls, split
  • fresh cilantro
  • *Gochujang is a Korean condiment made with red chiles, fermented soybeans and sticky rice. It has an earthy-spicy-sweet flavor profile. You can find it at Asian markets or in the international food aisle at some specialty supermarkets.
Instructions
  1. Pickled Carrot and Daikon Radish:
  2. Combine the vinegar, water, sugar, and salt in a saucepan set over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar. Place the carrots and daikon in a nonreactive bowl and pour in the vinegar mixture. Allow to cool, then refrigerate for at least 1 hour.
  3. Sriracha Mayonnaise:
  4. Combine all the ingredients in a small bowl and mix until smooth. (The mayonnaise can be made a week ahead and refrigerated.)
  5. Meatballs:
  6. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  7. In a mixing bowl, combine all the ingredients and use your hands to mix until well combined. Roll the meat mixture into 8 2-inch balls (about 2½ ounces each). Place on the baking sheet and flatten slightly with your palm. Bake for 12 minutes, rotate the pan from front to back, and cook for another 12 minutes or until the internal temperature reaches 160 degrees. Cut the meatballs in half.
  8. Assembly:
  9. Preheat the broiler. Heat the vegetable oil in a nonstick saute pan over medium-heat. Add the meatballs to the pan and sea for 2 minutes, until crispy and brown. Turn and sear for another 2 minutes.
  10. Toast the rolls under the broiler, cut sides up. Spread each with Sriracha mayonnaise. Place a generous scoop of pickled carrot and daikon radish on the bottom half of each roll. Top with a generous pinch of fresh cilantro and four meatball halves. Set the other half of the roll on top, slice diagonally, and serve.
Recipe by Portland Sampler at https://portlandsampler.com/buy-this-book-portland-cooks/