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Pork Meatball Banh Mi

Recipe from: Lardo

Pull up at Lardo’s where the menu induces squeals of delight as customers pig out on dishes such as Pork Meatballs and a Pork Belly, Egg and Cheese Sandwich!

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4 French bread or ciabatta rolls, toasted
4 tablespoons Sriracha mayo (see below)
12 meatballs (see below)
2 cups pickled vegetables (see below)
1 bunch of cilantro

Toast the rolls.

Spread mayo on both sides of the bread.

Place warm meatballs inside the rolls—3 per sandwich.

Top with a generous amount of pickled vegetables.

Place a generous amount of cilantro on top of each sandwich.

450 grams ground pork
1 tablespoon sriracha
1 tablespoon fish sauce
1 tablespoon sugar
1 bunch scallions, chopped
1 large egg
1/4 cup Panko breadcrumbs
1 tablespoon salt

Mix together all ingredients, except the cilantro. Only use enough Panko to bind the mixture without drying it out or making it heavy.

Form meatballs with damp hands or with a medium ice cream scoop. You should make approximately 12 meatballs.

Sear in a pan until golden brown on all sides. Place in a baking dish, and bake at 350 degrees Fahrenheit until the meatballs’ internal temperature reaches 165 degrees Fahrenheit, approximately 20 minutes.

450 grams carrots, julienned
450 grams daikon radish, julienned
1 cup rice wine vinegar
1 cup water
¼ cup sugar
1 tablespoon salt

Bring vinegar, water, sugar and salt to a boil. Remove from heat.
Place carrots and radish in a non-reactive container and pour the hot liquid over top. Cool to room temperature. Refrigerate overnight.

1 cup mayonnaise
1 tablespoon Sriracha sauce
1/4 teaspoon sesame oil

Mix ingredients together. You can adjust the amount of Sriracha sauce to your desired level of spiciness.

Yield: 4 servings