Ingredients

The following ingredients have 4 Servings
  • 1 lb ground pork
  • 2 Tablespoons chopped cilantro
  • 1 green onion, (chopped)
  • 3 cloves garlic, (minced)
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sriracha hot sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon pepper
  • 1/3 cup cornstarch for dredging
  • Vegetable oil for frying
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sugar
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoons lime juice, (about 1/2 lime)
  • 1/3 cup carrot (julienned)
  • 1/3 cup daikon radish (julienned)
  • 1/2 teaspoon maggi sauce ((can substitute with tamari or equal parts soy sauce and Wrocesterahire sauce))
  • 1 teaspoon fish sauce
  • 2 teaspoons lime juice, (about 1/2 lime)
  • 1 Tablespoons rice wine vinegar
  • 1 Tablespoons vegetable or avocado oil
  • 1 Tablespoons sesame oil
  • 1 Tablespoons sriracha hot sauce
  • 2 teaspoons sugar
  • 5 oz salad greens, (such as Spring Mix)
  • 1 Jalapeño, (sliced)
  • 1 Cucumber, (sliced or julienned)

Instruction

  • Combine all the meatball ingredients, except cornstarch, in a bowl.
  • Roll into approximately 16 balls (1 ounce each) and roll in cornstarch to completely cover the surface. Refrigerate for 20 minutes.
  • Heat 2 inches of vegetable oil in a medium saucepan or a large pot over medium-­high heat. Add meatballs into the hot oil and fry for 5 minutes. Don’t crowd them.
  • Remove the meatballs to a paper towel-­lined plate to drain.
  • Set the meat mixture aside.
  • Combine all pickle ingredients in a jar and refrigerate for at least 30 minutes.
  • Combine all salad dressing ingredients, shake, and set aside.
  • Add 1/4 of the salad greens to your plate and top with 1/4 each of the jalapeño, cucumber, pickles and meatballs. Drizzle salad dressing evenly over everything.
  • Serve.