Pork Meatball Bahn Mi

This may seem like a daunting list of ingredients, but you probably have most of them already on hand. And once you take a bite into all of these zesty, fresh flavors, you’ll see the reason for so many ingredients: each one balances out the others.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, chopped fresh cilantro, contributed, cook 28 min, easy, eggs, freshly squeezed orange juice, garlic powder, gluten free, gluten-free baguettes, ground pork, honey, julienned radishes, main course, mayonnaise, Michelle Fagone, modern, old-fashioned oats, orange zest, peeled and finely diced cucumber, prep 15 min, pressure cook, rice vinegar, salt, sauté, sesame oil, shredded carrots, sriracha, water

Prep Time

15 min

Cook Time

28 min

Servings

4 servings

Ingredients

1 cup shredded carrots
1 cup julienned radishes
1 cup peeled and finely diced cucumber
1/4 cup chopped fresh cilantro
1 tbsp honey
2 tbsp rice vinegar
1/4 tsp salt
2 tsp orange zest
1/2 cup mayonnaise
2 tsp sriracha
2 tsp Freshly Squeezed Orange Juice
1 lb ground pork
2 large eggs
1 tsp garlic powder
1/2 cup old-fashioned oats
2 tbsp sesame oil
2 cups Water
4 gluten-free baguettes

Instructions

Combine slaw ingredients in a medium bowl. Cover and refrigerate until ready to use.
Combine aioli ingredients in a small bowl. Cover and refrigerate until ready to use.
In a medium bowl, combine pork, eggs, garlic powder, and oats. Form into twenty meatballs. Set aside.
Press the Sauté button on the Instant Pot® and heat 1 tablespoon oil 30 seconds. Place ten meatballs around the edge of pot. Sear meatballs 4 minutes, making sure to get each side. Place meatballs in a 7-cup glass dish and set aside. Add another tablespoon oil and remaining meatballs and sear for 4 minutes. Add meatballs to glass dish.
Discard extra juice and oil from the Instant Pot® and add water. Insert steam rack. Place the glass dish on top of the steam rack. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Place five meatballs on each sliced baguette. Add slaw. Drizzle with aioli. Serve.