• 1 batch of duBreton Extra Lean Ground Pork Meatballs

Bahn Mi Pickles

• 2 carrots, peeled and cut into ½ cm rounds
• 8 radishes cut into ½ cm rounds
• 3 jalapeños  cut into ½ cm rounds
• 1 tablespoon (15 mL) of kosher salt
• 1 tablespoon (15 mL) of white sugar
• 1 ½ cups (350 mL) white vinegar
• ½ cup (125 mL) of water

Sriracha Mayonnaise

• ¼ cup (60 mL) of mayonnaise
• 2 tablespoons (10 mL) of Sriracha

Garnish

• Bunch of cilantro, well washed and picked of stems
• ¼ cup (60 mL) of hoisin sauce
• 2 tablespoons (60 mL) of black sesame seeds

Banh Mi Pickles

1. Place each the carrots, radishes and jalapeños in its own, small resealable container.
2. In a measuring cup, mix the salt, sugar, vinegar and water. Pour evenly over the vegetables, cover and refrigerate for at least two hours. Refrigerate longer for a stronger pickled flavour

Meatballs

3. Prepare the meatballs as per recipe.
4. Place cilantro on a serving dish and arrange the meatballs on top the cilantro and top each meatball with a small amount of hoisin.
5. In a small bowl, combine the mayonnaise and Sriracha and place approximately 1/2 teaspoon on top of the hoisin sauce. Sprinkle with sesame seeds.
6. Place each a pickled carrot, radish and jalapeño on a long toothpick and skewer each meatball.
7. Serve as an appetizer.

Recipe and image credit: Camille Llosa, Foodoo Kitchen