Supplies
- Ingredients
- 2 medium sized Japanese eggplants
- 1 ½ pounds ground pork
- 1 ½ pounds ground beef
- 1 large onion, grated
- 1 medium carrot, grated
- 4 cloves garlic, minced
- 2 Tablespoon minced ginger
- 1 jalapeno, minced
- ¼ cup fish sauce
- 2 Tablespoons sugar
- 1 egg, beaten
- ½ cup panko bread crumbs
- 2 teaspoons black pepper
- Salt
- Sauce
- ½ pound butter
- ¼ cup honey
- ¼ cup sriracha
- 3 tablespoons fish sauce
- Quick Spicy Pickles
- 1 Tablespoon coriander, crushed
- 2 Tablespoons sugar
- 2 teaspoons kosher salt
- ½ cup rice wine vinegar
- 1 cup water
- 1 large carrot, julienned
- 8 oz daikon radish, julienned
- 2 jalapenos, sliced
- Spicy Mayonnaise
- ½ cup kewpie mayonnaise
- ½ cup sriracha
- 1 Tablespoon sesame oil
- Sandwiches
- 2 large loaf italian bread, light and airy
- 1 cucumber, sliced
- ½ cup chicken liver pate
- 1 bunch cilantro
Pasos
- Meatballs
- Heat the grill to medium high temp.
- Place the eggplants on the grill and roast until very charred on the outside and soft on the inside, about 20 minutes.
- Remove the eggplants from the grill, carefully remove the skin and scoop the flesh in a large bowl and mash with a fork.
- To the same bowl add the pork, beef, grated carrot, onion, garlic, ginger, jalapeno, fish sauce, sugar, egg, breadcrumbs, black pepper, and salt.
- Roll the mixture into golf ball size balls, place on a baking sheet tray and roast on the grill for 10 minutes.
- Meanwhile, in a small saucepan heat the butter, honey, sriracha and fish sauce until just melted, and whisk to combine.
- Remove the meatballs from the pan and place them directly on the grill to sear, flipping once when a golden brown crust forms.
- Place the meatballs back on the sheet tray and pour the butter sriracha sauce over the top, toss to coat.
- Quick Spicy Pickles
- Add the coriander, sugar, rice vinegar, and water to a small saucepan and bring to a boil.
- Set aside to cool.
- Add the carrots, diakon, and jalapeno to a large jar or glass bowl and pour the vinegar mixture over the top to cover.
- Let it sit for at least 30 minutes.
- Spicy Mayonnaise
- Add all of the ingredients to a small bowl, stir to combine and set aside.
- To Assemble
- Wet the outside of the whole loaf of bread and place on the grill, cook until crisp.
- Cut the bread into 4 pieces, and then slice horizontally.
- Gut the bread (take out the crumbs.)
- To one side of each piece of bread, smear the chicken liver pate and the spicy mayonnaise, add the meatballs, pickles, cucumbers and cilantro.