Pai Gow Meatball Bahn Mi
This is a fabulous sandwich that seriously tilts the easy to flavor scale. The acid from the Rice Vinegar, the creaminess from Duke’s mayo, the kick of heat from the jalapeno, the freshness from the cilantro all supports the Asian Pork meatballs. So many layers of flavor in so little time.
2 Hoagie Rolls
2 tbs Dukes Mayo
5 radishes thinly sliced
2 jalapenos thinly sliced
6 sprigs of cilantro
2 tbs of Rice Vinegar (unseasoned)
1.25 lbs of Ground Pork
3 tbs Asian Peanut sauce
1.5 tbs Soy Sauce
1 tbs Siracha
2 dashes of cayenne
2 dashes of garlic powder
2 dashes of onion powder
Pinch of hot Asian Mustard powder
6 tbs of Monterrey Jack Cheese (any creamy / softer cheese would work.
1. Slice your radishes and put them into the rice wine vinegar. Put a skillet on medium heat with a little 2.Add pork and all the seasonings and sauces into a bow and combine. Then form them into meatballs (about 2 tbs each). I use a cookie scoop. Place them in the skillet for about 3mins without touching them. You want a little crust or texture on your meatballs. The sauces in the meatball will help with that.
3. Slice and butter your hoagie rolls and put them under the broiler until browned.
4. Flip your meatballs to brown the other sides and once done remove them from the fire.
5. Take your toasted hoagie roll and put half the mayo on the bottom side, add your meatballs and top with cheese and put them back under the broiler to melt the cheese.
6. Remove and add your mayo to the top side of the roll and add your radishes, jalapenos and cilantro.