Modes

Ingredients

Pickled Vegetables

• 1/2 cup unseasoned rice vinegar

• 1/4 cup water

• 1/2 cup sugar

• 1 teaspoon salt

• 1 large carrot, thinly sliced

• 4–5 radishes, thinly sliced

Pork Mixture

• 1 pound ground pork

• 1/4 cup finely chopped fresh basil

• 4 garlic cloves, minced

• 3 green onions, green parts finely chopped

• 1 Tablespoon fish sauce

• 1 Tablespoon honey

• 1 Tablespoon cornstarch

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon Kosher salt

• 1 Tablespoon ssesame oil, brushed on meatballs

Sauce

• 2/3 cup sushi-style mayonnaise

• 1/2–1 Tablespoon sriracha

Toppings

• 3–4 green onions, green parts cut into 3/4-inch pieces

• 1 jalapeño chile, thinly sliced, as desired

• 1/4 cup whole cilantro leaves

Instructions

Prepare the Pickled Vegetables

In a small bowl, whisk together vinegar, water, sugar, and salt.

Add the carrots and radishes, and let stand at room temperature while preparing the meatballs.

Let sit for 10 minutes.

Make the Meatballs

Preheat the Wolf convection oven to 375°F on Convection Mode, with racks in positions 3 and 5.

Line two baking sheets with foil.

In a medium bowl, gently combine the pork, basil, garlic, green onions, fish sauce, honey, cornstarch, pepper, and Kosher salt.

Using gloved hands, form the mixture into 3/4-inch meatballs with a scant Tablespoon each, taking care not to compress the mixture.

Divide between the baking sheets, cover, and refrigerate for at least 15 minutes or up to overnight.

Remove from the refrigerator, brush with sesame oil, and bake for 12–14 minutes.

Prepare the Spicy Mayo

In a small bowl, whisk together the mayonnaise and desired amount of sriracha.

Thin with water to the desired consistency.

Taste and adjust seasoning. Cover and chill until ready to use.

Assemble and Serve

Drain the pickled vegetables.

Skewer the meatballs with the pickled vegetables.

Garnish with green onions, jalapeño, cilantro, and a drizzle of spicy mayo.