Name: Wild Pork Meatball Bahn Mi Sliders
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 1 lb ground wild pork; 2 scallions, finely sliced; 1 inch knob fresh ginger, minced; 2 cloves garlic, minced; 2 carrots julienned; 1 cucumber julienned; 1/2 cup cilantro; 1/2 cup Panko breadcrumbs; 2 baguettes; 1/2 cup mayonnaise; 1/4 cup seasoned rice vinegar; 1/4 cup red wine vinegar; 2 tbsp extra virgin olive oil; 2 tbsp Sriracha; 2 tsp fish sauce; 1 tsp sesame oil; 2 tsp salt; 1 tsp black pepper

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I’m a sucker for sliders. They are an excuse to eat a delicious little sandwich for any occasion. Perfect for as an appetizer, snack, or an entire meal. I also get very excited every time someone even mentions a Bahn Mi, so combining the two to make these pork meatball bahn mi sliders only makes sense. The pork is a little sweet, and a lot savory, and balances wonderfully with the quick pickled carrots and onions. This all coming together on a crusty baguette smothered with a creamy, spicy mayo is everything you could hope for in a bite. Set a platter of these out when your entertaining, and watch them disappear just as fast!

Pork Meatball Bahn Mi Slider Ingredients

Wild Pork Meatballs

You could make these sliders with another meat if your not a fan of pork, but it’s my favorite for this recipe. I was recently lucky to harvest a wild boar, and turned the front shoulders into about 15lbs of 85/15 ground, which proved to be my new favorite protein for these sliders. Quick note about wild pork. It is much leaner that commercially grown, so when grinding, be sure to cut in some fat back, or thick cut bacon to bring in enough fat. Plenty of fat ensures that the meatballs stay juicy, and full of flavor! Scallions, ginger, and garlic add freshness, while fish sauce adds a sweet umami funk. Word to the wise, fish sauce has a very distinct, pungent smell, so wear gloves to avoid getting it on your hands. Panko breadcrumbs add a bit of texture, while helping bind the mixture together.

Quick Pickled Veggies

Who doesn’t like pickled veggies? They help add a pop to any dish they find their way into, and their role in this bahn mi slider recipe is no exception! By giving carrots and cucumbers a quick bath in a vinegar mixture, we are introducing that pickled taste, while preserving the texture and freshness of the veggies.

Baghuette

The classic bahn mi vehicle, a baguette may call to mind French cuisine rather than Vietnamese, but because Vietnam was colonized by France for six decades, a lasting impression was made that is reflected in the food. There are a few differences in a Vietnamese baguette vs it’s french cousin. They are a bit sweeter, with a thin, crisp crust, and are crafted in a way that allows more gluten to develop and renders a delightfully fluffy inside texture. For this recipe, Vietnamese baguettes would be preferred, but either version will work!

Method

The beauty of these pork meatball bahn mi sliders is that you are essentially just making one big sandwich, and slicing in-between each meatball to create the sliders.

Let the veggies hang out in the vinegar mixture while you work on the meatballs, and by the time your ready to build, they’ll have a perfect amount of pickling.

For the meatballs, you’ll combine everything in a large bowl, shape the balls and sear them in a hot pan before transferring to a 425 degree oven. This helps ensure proper cook, without having to babysit them on the stove.

Slather the Sriracha mayo on the baguette, place your meatballs, and top with the pickled veggies. It’s that easy!

Substitutions

If you’re not a meat eater, then I’m sorry. These bahn mi sliders highlight pork meatballs. If you’re not a pork eater, then I’m also sorry, but you do have some options. You can substitute for beef, turkey, or chicken. All of which will bring their own distinct flavor, but I highly recommend pork!

For the bread, a baguette really is the best way to go, and preferably a Vietnamese style. If you can’t get your hands on this, then french will work, or you could try ciabatta.