Sandwiches

Hoisin Glazed Meatball Banh Mi

Made with Minor’s® Classical Reductions Reduced Brown Stock Gluten Free
  • 1:35 TIME
  • 10 portions

Preparation

Ingredients

Rice wine vinegar

2 cup

Water

2 cup

Granulated sugar

1/2 cup

Black peppercorns

2 Tbsp.

Jalapeños, sliced

1/2 cup

Red onion, sliced

1/2 cup

Radishes, sliced

1/2 cup

Cucumber, sliced

1/2 cup

Ground pork

3 lb.

Basil, chopped

4 Tbsp.

Garlic, minced

4 Tbsp.

Scallions, minced

1/2 cup

Fish sauce

4 Tbsp.

Eggs, beaten

2 each

Panko breadcrumbs

1 cup

Olive oil

6 Tbsp.

Hoisin sauce

1/2 cup

Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared demi

6 Tbsp.

Mayonnaise

1/2 cup

Sriracha

4 Tbsp.

Saigon-style bread rolls

10 each

Spinach 

2 cup

Method

  1. Preheat oven to 350°F.
  2. Heat rice wine vinegar, water, sugar, and peppercorns, pour over sliced jalapeño, red onion, radishes, and cucumber. Chill to quick-pickle.
  3. Combine basil, garlic, and scallion, with ground pork, fish sauce, egg, and panko.
  4. Form pork mixture into meatballs and sear in a hot pan with olive oil.
  5. Combine hoisin and demi.
  6. In a 10” skillet, add meatballs and hoisin glaze. Pan-fry, glazing the meatballs until coated, then finish cooking in the oven to 155°F. Continue to glaze as needed.
  7. Combine mayonnaise and Sriracha. Drain pickles from pickling liquid.
  8. Gently toast the bread, split, and spread Sriracha mayonnaise on the bottom.
  9. Layer pickled vegetables, spinach, and meatballs in the sandwich. Garnish with additional hoisin glaze and sliced scallions.