Pork Banh Mi Meatball Lettuce Cups
Recipe By: Frank Campanella
Photo By: Heather Scholten | Spiceology
prep time
30 to 45 minutescook time
35 minutesIngredients
Meatball Mixture
- 2 lbs Ground Pork
- 2oz Duck or Pork Pate
- 2 Large Eggs
- ¾ cup Panko
- 2 tsp Sesame Oil
- 2 tbsp Chopped Mint
- 2 tbsp Chopped Cilantro
- ⅓ cup Sliced Scallions
- 1 tbsp Minced Garlic
- 2 Tbsp Sambal Oelek
- 2 Tbsp Fish Sauce
- 1 Tbsp Hoisin Sauce
- 2 Tbsp Soy Sauce
- 1 tsp Granulated Onion
- 1 tsp Spiceology Chinese 5 Spice
Pickled Daikon
- 6oz Julienned Daikon Radish
- 4oz Julienned Carrot
- ¼ cup Rice Wine Vinegar
- 2 tsp
- Juice of 1 lime
- 2 tbsp White Sugar
Secret Sambal Sauce
- ¾ cup Mayo
- 2 tbsp Sambal Oelek
- 1 tbsp Hoisin Sauce
- 1 tbsp Rice Wine Vinegar
- Juice of 1 lime and zest
Cooking Instructions
Meatballs:
- Preheat Oven to 400 Degrees F.
- Chop scallions, mint and cilantro then add to a large mixing bowl with garlic, fish sauce, soy sauce, sambal, hoisin, eggs, five spice and granulated onion. Whisk to combine.
- Fold in pork and pate with liquid mixture. Once pork is incorporated fold in the panko and mix just long enough to combine. Form into 2oz meatballs and place on a sheet pan lined with parchment and bake for 30-35 minutes until the meatballs reach an internal temperature of 155 degrees F.
Pickled Daikon:
- Whisk together Vinegar, salt, sugar and lime then pour over julienned veggies. Chill for 30 minutes before serving.
Secret Sambal Sauce
- Whisk ingredients together until smooth.
To assemble, place 3 meatballs on a leaf of napa cabbage then top with pickled daikon and sambal sauce. Garnish with scallions, cilantro and sesame seeds (optional).
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