Glazed Pork Meatball Banh Mi

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Banh Mi are glorified sandwiches, but these ones are still under-appreciated, even with that glorification.  The meatballs are a Chinese recipe, but I, like Americans love to do, have bastardized them for my own enjoyment by putting them on Banh Mi, which are a Vietnamese stroke of genius. Was that sufficient credit where credit is due?  Probs not, but I tried.

 I, too, would like to lay on that bed of baguette and slaw.

I, too, would like to lay on that bed of baguette and slaw.

And now you get to reap the benefits of that bastardization.  Just don't think about it too hard.

Look at that meatball glamour shot.  I added carrot and cabbage slaw and sriracha mayo because who doesn't like a porky, spicy, crunchy sandwich?

 Meatball glamour shots:  the only glamour shots that matter.

Meatball glamour shots:  the only glamour shots that matter.

They're so good that I had to threaten my family with violence if they kept eating my food.  Back story:  On one fateful taco night when I was 10 years old I only got to eat ONE TACO because my family are crazy people and they ate all the tacos before I finished my first one.  I was very scarred by the experience and am now a very defensive eater.  Moral of this story:  you might need to be defensive of these banh mi.

Second moral of the story: I probably need therapy, but instead I just keep eating sandwiches.  Cool.

 older brother bite marks

older brother bite marks

See above for the bite that was stolen from my model banh mi.

Glazed pork meatballs

  • 1 pound ground pork
  • 1 medium jicama
  • 1/4 cup cornstarch
  • 2 tbsp hoisin sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp minced ginger
  • 1 tbsp soy sauce
  • 1 lemon, zested
  • 2 teaspoons sesame oil
  • 2 tbsp, packed, brown sugar
  • 1 tbsp cooking oil

Peel and shred your jicama.  Reserve all but 1/3 for the slaw.  Combine pork, 1/3 cup jicama, cornstarch, hoisin sauce, white wine vinegar, ginger, soy sauce, lemon zest and sesame oil.  Shape into 1 inch meatballs.

Combine brown sugar and the juice from your lemon.  Set aside.

Heat a nonstick pan over medium heat.  Swirl cooking oil and place meatballs in pan.  Now, LEAVE THEM ALONE for 3 minutes.  These puppies are tender, so let them cook a good bit before you start browning the other sides.  After three minutes, turn them and brown the other sides, cooking for about a total of 8-9 minutes.  Once there's no more pink in the center, drain cooking oil and pour the brown sugar/lemon mixture into the pan, cooking over high heat and swirling occasionally until meatballs are glazed and glossy.

Slaw

  • 4 carrots
  • Remaining jicama
  • 1/4 head of cabbage, sliced thinly into shreds
  • juice of one lime
  • 2 tbsp white wine

Throw it all in a bowl and mix it up.  Good work.  You killed that.

Sriracha Mayo

  • 1/4 cup mayonnaise
  • 3 tsp sriracha

Combine. Again, you did a great job with that.

Assembly

  • 4 baguette rolls or one baguette cut into 4

Cut rolls in half, and spread one side with mayo, add slaw to the other side.  Place meatballs on top of that and smoosh into your face.  Nice.

This recipe serves 3-4 hungry to hangry people.

 Get a good grip on that sammich

Get a good grip on that sammich