pork meatball banh mi with pickled vegetables, spicy mayo and ...

Pickled Vegetables
1 pound carrots, julienned
1 pound daikon radish, julienned
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 TBL salt
Sriracha Mayo
1 TBL Sriracha chili sauce
1 cup mayonnaise, a brand like Hellman's
1/4 teaspoon sesame oil
Preparation
Cooking Directions
For Pork Meatballs:
1. Heat oven to 350 degrees.
2. Mix pork, Sriracha, fish sauce, sugar, callions, egg and panko .
3. Make a small patty and sear in a medium hot pan and taste for seasoning.
4. Form meatballs with damp hands or with a medium ice cream scoop. It should make
about 12 meatballs.
5. Sear in a pan until golden brown on both sides and finish in the oven until 165 degrees
internal temperature.
For Pickled Vegetables:
1. Bring vinegar, water, sugar and salt to a boil and turn off.
2. Place carrots and radish in a non-reactive container and pour hot pickling liquid over.
Allow to cool to room temperature and refrigerate overnight.
For Sriracha Mayo:
1. Mix in bowl until smooth
2. Adjust to taste
Serving Suggestions
2