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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Carol Blymire (of _Alinea At Home_ fame) was inspired by her memories of the Vietnamese banh mi sandwich. This is her recipe. Use Do Chua (Daikon and Carrot Pickle) for the pickled carrots. Ingredients:
1 lb ground pork |
1 tablespoon mayonnaise |
1 medium egg, beaten lightly |
1 cup breadcrumbs |
2 thai red chili peppers, seeded and finely minced |
2 tablespoons soy sauce |
2 pinches kosher salt |
3/4 cup pickled carrot, diced (do chua) |
1/2 cup all-purpose flour |
2 tablespoons canola oil |
1 tablespoon sesame oil |
1 cucumber |
Directions:
1. Combine pork, mayonnaise, egg, breadcrumbs, minced chilies, soy sauce, salt and Do Chua gently with your hands, trying not to compact the meat too much. Form into walnut-sized balls (slightly larger than 1 tbsp). Place on a parchment-lined baking sheet and refrigerate 30 minutes.
2. Preheat oven to 350°F Pour oils into a large skillet over high heat. When oils are shimmering, roll meatballs in flour and place into skillet. Turn heat down to medium and brown meatballs on all sides.
3. Transfer meatballs to a parchment-lined baking sheet (use a fresh piece of parchment, please!) and place in preheated oven for 10 minutes until cooked through.
4. Make cucumber ribbons by using a vegetable peeler on the cucumber. Wrap each meatball with a cucumber ribbon, and top with a pinch more diced Do Chua.
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