Banh Mi Style Pork Meatball Subs with Quickles, Sriracha and Japanese Mayo
Yield: 4
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
A fun, flavour-packed twist on a classic. These juicy pork meatball subs are loaded with punchy sauces, fresh herbs, and quick pickled veg for the perfect balance of rich, tangy, and fresh.
Made easy in the air fryer, it’s a quick way to create a seriously satisfying meal that feels a little extra without the effort. 🥖✨
Ingredients
Meatballs
Quick Pickled Veg
Japanese style mayo
To Serve
Instructions
- Place pork mince into a bowl and add garlic, ginger, spring onions, breadcrumbs, fish sauce and oyster sauce, season with salt and pepper and mix together.
- In a large bowl, mix all meatball ingredients until just combined. Rolled into even sized balls, approximately 3cms in diameter.
- Add the meatballs into the air fryer and cook for 180C for 15 minutes, turning them half-way through.
- Place water, vinegar, sugar and salt into a bowl and heat the microwave for 1 minute 30 seconds.
- Stir the mixture making sure the sugar has completely dissolved and add prepared cucumber and carrot into the bowl, covering in the brine.
- Mix together the mayonnaise, Dijon mustard, chicken stock powder and lemon juice in a bowl and mix well.
- Whilst the meatballs are resting, slice a French baguette stick horizontally with a bread knife into 4 pieces.
- Place the Japanese mayo along the bread and add three to 4 meatballs into each baguette, followed by a layer of pickled veg.
- Drizzle over Japanese mayo and sriracha and top with fresh coriander.