Banh Mi Bowls

Ingredients

• 2 medium carrots
• 1 small onion
• 1/2 cup white or rice vinegar
• 1/4 cup white sugar
• 1/2 tsp salt
• 1/2 cup water
• 1 lb ground pork
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 cloves garlic, minced
• 2 inches fresh ginger, grated
• 1/2 Tbsp soy sauce
• 2 whole green onions
• 6 cups cooked jasmine rice
• 1 medium cucumber
• 2 medium jalapeños
• 1/2 bunch cilantro

Directions

1. Start with the pickles. Add the vinegar, sugar, salt, and water to a small sauce pot, set it over medium flame, and stir until the sugar has melted into the liquid. Take the pot off the heat. Shred or julienne the carrots, then cut the onion into the thinnest slices you can manage. Put the carrots and onion into a container with the vinegar mixture, making sure the vegetables sit completely beneath the liquid. Refrigerate for at least 30 minutes, or up to one week.
2. Now start the rice. Put 2 cups of dry jasmine rice and 3 cups of water into a medium sauce pot. Cover the pot and bring it to a boil over high heat. The moment it is fully boiling, reduce the heat to low and let the rice gently cook for 15 minutes. When the 15 minutes are up, turn off the heat and leave the covered pot alone for an additional 15 minutes, or until you need it.
3. Once the rice is underway, make the meatballs. Add the ground pork, egg, breadcrumbs, minced garlic, grated ginger, soy sauce, and sliced green onions to a large bowl, then mix everything very well; hands really are the easiest tool here. Start heating the oven to 400 degrees. Cover a baking sheet with foil and coat it lightly with non-stick spray. Shape the mixture into about 30 meatballs, using approximately 1 tablespoon for each one, and arrange them on the prepared baking sheet.
4. Put the meatballs into the fully preheated oven and bake for 25 minutes. As they cook, slice the jalapeno thinly and cut the cucumber into quarter rounds, or into thin spears if you are making sandwiches instead. Remove the cilantro leaves from the stems.
5. When both the rice and the meatballs are done, assemble the bowls. Spoon about 3/4 cup rice into each bowl, then top with about 4 meatballs, about 1/4 cup of the pickled carrots and onions, cilantro leaves, cucumber, and jalapeno. Finish with a splash of soy sauce, sriracha, or sriracha mayo.