A thumb sized piece of ginger peeled and chopped finely
½a cup of flour
3tablespoonsof vegetable oil
2footlong rolls cut into 6 inch subs
A bunch of coriander leaves roughly chopped
A pinch of chilli flakes
¼cuprice wine vinegar
¼cupdark brown sugar
Salt for seasoning
Peel the carrot, then get your cucumber, slice it in half length-ways and the use a spoon to scoop out the core. From there cut the carrot and cucumber into little matchsticks (julienne). Slice the radishes, then put all your chopped veg in a bowl.
Put the water, rice wine vinegar, a pinch of salt and your sugar in a pot then bring to a boil on the stove. As soon as the mixture is boiling, turn the heat off. Pour into the bowl with the veg. Give everything a good mix and set aside.
Put your pork, your breadcrumbs, your egg, half of your finely chopped garlic and half of your finely chopped ginger in a bowl. Then mix together with your clean hands until well combined.
Roll into golfball sized meatballs.
Put your flour in a large bowl with a good pinch of salt and mix together. Add your meatballs about 4-5 at a time and toss/roll in the flour until well coated. Quickly shake off the excess flour and transfer to a plate or board.
Get a large frying pan on medium-high heat, then add 2 tablespoons of your vegetable oil. Add your meatballs and a good pinch of salt and start frying them off, giving them a nice colour all over. Cook them for 10 minutes turning every couple of minutes, then cover with a lid and cook for another 3-5 minutes, making sure you turn the meatballs at least once so they don't burn. Transfer the meatballs to a large bowl.
Put your pan back on the heat and turn the heat on the stove down to about medium flame. Mix your cornflour with the same quantity of water in a bowl or container.
Add 1 tablespoon of your veg oil and then add your garlic, ginger and a pinch of chilli flakes and fry for about half a minute (be careful not the burn the ingredients). Next, add your soy sauce, rice wine vinegar, brown sugar, your watery cornflour mixture and about 1-2 tablespoons of water and stir through.
Let the mixture simmer for about half a minute, turn the heat off then add your meatballs back in the pan and coat them in the glaze.
Use a knife to open up your sub rolls. Preheat a griddle pan or frying pan on medium heat and toast the inside of the bread till it develops a nice golden colour.
Once your bread has been toasted, put your meatballs on the bottom half of your sub, add a squeeze of your Japanese mayo, drain your pickled veg and add some of those on top then finish it off with your coriander leaves.
Serve with some chips or a salad and enjoy your Asian Meatball sub.
Make sure you don't overcrowd the pan with your meatballs. If your pan can't fit all of your meatballs, cook them in 2 batches.
Asian Meatball Sub
Amount Per Serving
Calories 1153Calories from Fat 251
% Daily Value*
Saturated Fat 3.7g23%
* Percent Daily Values are based on a 2000 calorie diet.