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Bahn Mi Pork Panzanella

Crispy toasted bread tossed with garlic cilantro pork meatballs, shaved carrots, daikon radish, and a tangy sweet dressing.
Difficulty: Easy
Time: 30-35 minutes
Calories: 724 Fat: 34g Carbs: 71g Protein: 34g

We created a mash-up between a bahn mi sandwich and a panzanella salad. Fusion cuisine for the win! Bahn mi is a traditional Vietnamese sandwich containing sliced pork, fresh vegetables and a tangy fish sauce-based dressing. Panzanella is a savory, Tuscan bread salad. We made pork meatballs with cilantro and garlic. Toss that together with toasted diced bread, more cilantro, shaved carrots and daikon radish and a tangy sweet dressing.

Ingredients
Cilantro
Garlic
Carrot
Crusty bread
Ground Pork
Bahn Mi dressing
Sriracha
Daikon radish
Green Onions
Featured Ingredient Partners:
Ground pork: Hidden Stream Farms

Cooking terms for this recipe

Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Sear To cook the surface of meat very quickly with intense heat.
Julienne To slice into thin strips about the size of matchsticks.

What you need

2 Medium mixing bowls

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove root from green onions, chop into 1” pieces then julienne. Remove cilantro from stems and chop half. Mince or grate garlic. Peel carrot then use the peeler to shave the carrot until nothing is left. Peel daikon radish cut into quarters and thinly slice, use a mandoline if available. Cube bread. Remove ground pork from the package and place into a medium mixing bowl.

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Step 2: MAKE THE MEATBALLS

Add half the garlic and chopped cilantro to ground pork. Add 1 tsp. of salt and a pinch of black pepper, mix well. Cover and set aside.

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Step 3: MAKE THE SALAD

In a medium mixing bowl combine the carrots, daikon radish, cilantro, green onions, remaining garlic and bahn mi dressing. Toss well to combine.

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Step 4: TOAST THE BREAD

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Add the bread and toast for 5-6 minutes while constantly stirring to keep from burning the bread. Remove from pan and add to the salad. Mix well to coat bread in dressing. Cover and set in the fridge. Wipe out pan used for toasting bread.

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Step 5: SEAR THE MEATBALLS

Heat 1 tsp. oil, in the same pan used for the bread, over medium heat. Scoop out a small amount of pork mixture and roll into a meatball. You should get around 10-12 meatballs. Add meatballs to the pan and sear on all sides for 6-8 minutes. The USDA recommends cooking ground pork to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide the panzanella salad between two bowls. Divide the meatballs evenly and break up into each bowl. Enjoy!