Recipe: Banh Mi Pork Meatballs with Quick Pickled Veggies on Rice
Banh Mi Meatballs with Quick Pickled Veggies on Rice
Serves: 4
Prep Time: 40 minutes (includes chill time)
Cook Time: 8 minutes
Ingredients
For the pickled veggies:
½ cup water
¼ cup white vinegar
¼ cup rice vinegar
3 tbsp sugar
2 cups julienned carrot
2 cups julienned daikon radish
2 tsp salt
For the meatballs:
2 lbs lean ground pork
6 green onions (white and green parts) finely chopped
½ cup fresh basil, finely chopped
2 cloves garlic
2 tbsp fish sauce
1 tbsp sugar
2 tsp sriracha
1 tsp salt
1 tsp black pepper
Sesame oil, for cooking
For serving:
4 cups cooked white rice
1 cup fresh cilantro
3 Persian cucumbers, thinly sliced
1 jalapeno, thinly sliced
Spicy mayo, to taste
Pickled ginger, to taste
Instructions
Combine water, vinegars, and sugar in a small saucepan. Bring to a boil over medium-high heat. Continue to simmer until sugar is completely dissolved. Remove from heat.
While the pickling liquid is cooking, place the carrot and radish in a bowl. Sprinkle with salt, then use your hands to massage the veggies until fully coated and slightly tender. Transfer to a large jar or sealable container.
Pour the pickling liquid over the veggies. Allow to cool before covering and refrigerating, for at least 30 minutes or overnight, until ready to use.
Meanwhile, place all the meatball ingredients in a large bowl. Use your hands to thoroughly combine. Use 2-3 tablespoons at a time to roll into meatballs and place on a cookie sheet or a large plate.
Preheat a large skillet over medium heat. Once hot, add oil and swirl to coat the bottom of the pan. Add the meatballs and cook, turning occasionally, until meatballs are browned and cooked through, 6-8 minutes. Remove from heat.
To serve, distribute rice and meatballs between bowls. Top with pickled veggies, cilantro, cucumbers, sliced jalapenos, pickled ginger and drizzle with spicy mayo, if desired. Enjoy!
Recipe and Photo credit: Erin Walker
