Spicy Mayo:

  • 2⁄3 cup mayonnaise
  • 1 Tbsp Sriracha


  • 1 lb Fresh Pork Shoulder/Butt
  • 1/4 cup finely chopped basil
  • 4 garlic cloves, minced
  • 4 scallions, finely chopped
  • 1 Tbsp fish sauce
  • 1 Tbsp Sriracha
  • 1 Tbsp sugar
  • 2 tsp cornstarch
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 Tbsp vegetable oil


  • 2 cups shredded carrots
  • 2 cups shredded daikon radish
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 tsp kosher salt
  • 4 8”-10” baguette pieces
  • jalapeños, sliced, to taste
  • cilantro, fresh, to taste



Pork Butt, Pork Shoulder

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Sandwich


  1. For Spicy Mayo, stir both ingredients together and set aside in fridge.
  2. For Meatballs, cut pork shoulder/butt into 1-inch cubes, and reserve in freezer until just partially frozen, about 30 minutes.
  3. Grind pork with 1⁄8 inch meat grinder die. Place ground pork in large mixing bowl.
  4. Gently combine pork with basil, garlic, scallions, fish sauce, Sriracha, sugar, cornstarch, salt and pepper.
  5. Using about 1 tablespoon meat for each meatball, shape meatballs, and reserve on a plate or plastic-lined baking tray.
  6. Heat vegetable oil in large skillet over medium-high heat and add meatballs. Cook, turning frequently, until browned on all sides and cooked through.
  7. For Sandwiches, combine carrots, daikon, rice vinegar, sugar and salt. Set aside pickle for 1 hour; then drain.
  8. Cut each baguette in half lengthwise, but don’t cut all the way through, leaving a “hinge” on one end. Spread Spicy Mayo on inside of each piece of bread. Stuff each sandwich with 1⁄4 of the Meatballs, 1⁄4 of the pickled carrot and daikon, and sliced jalapeños and cilantro.