Adapted from Food Network
- Serves 2-4 -
1 slice white sandwich bread, crusts removed
1 1/2 Tablespoon milk
1 teaspoon low sodium soy sauce
1 pound ground pork
1 large garlic clove, finely minced
1/4 teaspoon ground ginger
1 egg, lightly beaten
2 Tablespoons freshly chopped cilantro
salt and pepper
3 Tablespoons Hoisin
1/4 cup mayonnaise
1 Tablespoons lime juice
1 Tablespoon Sriracha
1 cup coleslaw mix or a mix of shredded green and purple cabbage
1 large baguette, cut into 4 pieces - split open
Tear the sandwich bread into small pieces and place in a large bowl. Toss with the milk and soy sauce. Let stand for 10 minutes. Add the pork, garlic, ginger, egg, cilantro, 1/4 teaspoons sesame oil, 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 26 bite size meatballs and place on a plate or baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
Stir the hoisin sauce, mayonnaise, lime juice, Sriracha, and 1/4 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
In another bowl, toss the coleslaw mix or cabbage with 1/4 teaspoon sesame oil and salt and pepper to taste. Place in refrigerator until ready to use.
Preheat your grill to 350 degrees F. Place a cast iron skillet over the fire, add a small amount of oil. Place the meatballs in the skillet and sear for about 10 minutes. Move the skillet to indirect heat (not directly over the fire) and "bake" them another 15-20 minutes or until cooked through.
Toast the outside and/or inside of the baguettes, smear some hoisin mayo on it, top with meatballs, top with the sesame slaw and cilantro, and serve. Enjoy!