Pork Meatball Bahn Mi


  • 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
  • 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.
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