Pork Meatball Banh Mi

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 cups carrots grated
• 1 tablespoon chili sauce hot (such as sriracha)
• 16 large cilantro leaves fresh
• 1 teaspoon kosher salt 
• 2 teaspoons cornstarch 
• 2 cups daikon radish white grated peeled (Japanese radish)
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 40 inch bread (cut from 2 baguettes)
• 0.3 cup basil fresh finely chopped
• 4  garlic clove minced
• 3  spring onion finely chopped
• 1 pound ground pork 
• 4 servings jalapeno thinly sliced
• 0.7 cup mayonnaise 
• 1 tablespoon sesame oil 
• 0.3 cup sugar 
• 0.3 cup rice vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap

Directions

1. Stir all ingredients insmall bowl. Season with salt. do ahead Canbe made 1 day ahead. Cover and chill.
2. Line rimmed bakingsheet with plastic wrap. Gently mix allingredients in large bowl. Using moistenedhands and scant tablespoonful for each, rollmeat mixture into 1-inch meatballs. Arrangeon baking sheet. DO AHEAD Can be made1 day ahead. Cover and chill.
3. Toss first 5 ingredients in medium bowl.
4. Let stand at room temperature 1 hour, tossing occasionally.
5. Preheat oven to 300°F.
6. Heat sesame oil in large skillet over medium-high heat.
7. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
8. Transfer meatballs to another rimmed baking sheet.
9. Place in oven. Repeat with remaining meatballs.
10. Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell.
11. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs.
12. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
13. *Available in the Asian foods section of many supermarkets and at Asian markets.
14. **Available at some supermarkets and at Asian markets.
15. Bon Appétit