It’s a spicy meatball sub but not as you know it! This one is loaded with pickled carrot, coconut sriracha and kewpie mayonnaise. And it’s insanely good – this just could be my best banh mi yet!
1 tbsp vegetable oil
4 long crusty bread rolls
pork pate to serve (optional)
slices pork luncheon to serve (optional)
Kewpie mayonnaise* to serve
Coconut Sriracha (find out where to buy here) to serve
Coriander leaves to serve
Quick-pickle carrots:
1 carrot, cut into matchsticks
1 long red chilli, sliced
¼ cup rice vinegar
¼ cup sugar
Meatballs:
500g (1 lb) pork mince
1 lemongrass stalk, pale part only, bruised and finely chopped
3 garlic cloves, finely grated
4 spring onions, white and green parts finely chopped
1 tbsp fish sauce
2 tbsp (or to taste) Coconut Sriracha
1 tsp sugar
1 tsp sea salt
For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.
To make the pork balls, combine the ingredients in a large bowl. Mix vigorously. Shape into walnut-sized meatballs.
Heat oil in large non-stick frying pan over medium heat. Cook meatballs (in batches if necessary), turning, for 5 minutes or until evenly browned and cooked through.
Split bread rolls lengthwise, without cutting all the way through. Generously spread with pate. Top with slices of luncheon, meatballs, pickled carrot, drizzle with mayonnaise, Coconut Sriracha and coriander.
Notes:
– Kewpie Mayonnaise is commonly found in the Asian aisle of most major supermarkets.
