If you’ve ever had a Bahn Mi sandwich, then you will totally understand the flavor profile of this small bite version. Pickled vegetables and pork really go hand-in-hand.
This recipe is just one from my party theme which focuses on food in the shape of a ball. If you are looking for more party recipes, then click here.
MAKES ABOUT 50 BALLS
MAKE THE PICKLED VEGGIES
2 CUPS carrots, shredded
2 CUPS daikon, shredded
1/2 CUP white wine vinegar
2 scallion tops, chopped
1/4 CUP honey
1 tsp salt
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Toss ingredients together in med bowl. Marinate for 1 hour, tossing occasionally. Drain before putting into assembled bites.
START THE PORK BALLS
1 TB coconut-canola oil
1 med onion, finely chopped
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4 cloves garlic, minced
1 TB coconut-canola oil
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1 jalapeño, diced
2 tsp lemongrass, smashed, finely chopped
1/2 CUP pineapple, diced
1/4 CUP basil, finely chopped
1 TB fish sauce
1 TB hot sauce
1 TB sugar
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In a hot skillet, add oil/onions. Sauté for 5 min. Add garlic, more oil and cook 3 min more. Add the rest of the ingredients, and sauté for 3 min more. Move to a large bowl, let cool a bit.
PREHEAT OVEN TO 450°F… FINISH THE PORK BALLS
1/2 CUP breadcrumbs
2 TB cornstarch
1 tsp pepper
1 tsp salt
1 LB ground pork
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Add ingredients to the cooked onion mix. Mix with your hands. Wet hands, roll into 1-inch balls. Arrange on baking sheet lined with parchment. Bake meatballs for about 18 min.
MAKE THE HOT SAUCE
1/4 CUP mayonnaise
1/2 TB Thai red curry paste
1/8 CUP white wine vinegar
1 TB honey
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Mix everything together in a small bowl.
TO SERVE
hot sauce
5-inch tortillas, toasted
pickled veggies
pork balls
toothpicks
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Smear a little of the hot sauce on the tortilla. Place a couple dollops of the pickled veggies into the tortilla, leaving the ends clear. Roll tightly, trim off uneven ends. Cut into 1-inch wheels. Place one meatball on top of the wheel, and stab with toothpick to hold together.
We've got more recipes for food in the shape of a ball in 10 Black Tie
