Pork Meatball Banh Mi

IngredientsPork, Vegetables, Bread
Day PartLunch
Menu PartSandwich/Wrap
Cuisine TypeAsian
Pork Meatball Banh Mi

Source: National Pork Board

Chef Gencarelli began peddling banh mi sandwiches on the street, gaining success as part of Portland’s vibrant food-cart scene. He now runs three brick-and-mortar Lardo restaurants that feature an array of ethnic and regional sandwiches. This recipe fills crusty French rolls with spiced pork meatballs and pickled vegetables and then spikes it all with Sriracha mayonnaise.


Pickled Vegetables:

1 lb. carrots, julienned
1 lb. daikon radish, julienned
1 cup rice wine vinegar
1 cup water
1/4 cup sugar
1 tbsp. salt

Sriracha Mayo:

1 tbsp. Sriracha sauce
1 cup mayonnaise
1/4 tsp. sesame oil

Pork Meatballs:

1 lb. ground pork
1 tbsp. Sriracha sauce
1 tbsp. fish sauce
1 tbsp. sugar
1 bunch scallions, chopped
1 large egg
1/4 cup panko breadcrumbs
Salt, to taste

1 bunch cilantro
4 French bread rolls, split


  1. Prepare Pickled Vegetables: In large saucepan, bring vinegar, water, sugar and salt to a boil. Remove from heat.
  2. Combine carrots and radish in non-reactive bowl; pour hot liquid over vegetables. Cool to room temperature; refrigerate overnight.
  3. Prepare Sriracha Mayo: Mix all ingredients until blended; refrigerate until ready to use.
  4. Prepare Pork Meatballs: Preheat oven to 350°F. In bowl, mix pork, Sriracha, fish sauce, sugar, scallions, egg and panko until blended.
  5. Form 12 meatballs with damp hands or medium ice cream scoop. Sear in skillet until golden brown on both sides. Finish in the oven until meatballs reach 165°F internal temperature.
  6. To assemble sandwiches, lightly toast rolls and spread with Sriracha Mayo. Place warm meatballs inside the rolls; top with pickled vegetables. Place a generous amount of cilantro sprigs over filling.

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