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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.
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Roll into golfball sized meatballs.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Serve with some chips or a salad and enjoy your Asian Meatball sub.