Ingredients

Method

1. 1

   In a large mixing bowl, combine the ground pork, pork fat, chopped green onions, and minced garlic.

2. 2

   Season the meat mixture with oyster sauce, sugar, MSG, a splash of sesame oil, salt, and white pepper.

3. 3

   Add the diced jicama and a tablespoon of cornstarch to the bowl. Mix all ingredients thoroughly until well combined.

4. 4

   Wearing gloves, form the mixture into large meatballs, about the size of a golf ball.

5. 5

   Place the meatballs in a bamboo steamer lined with parchment paper. Steam for 6-8 minutes, or until they are firm and mostly cooked through.

6. 6

   While the meatballs are steaming, heat a pan over medium heat. Sauté the minced shallots and garlic until fragrant.

7. 7

   Pour in the tomato sauce and water. Stir to combine.

8. 8

   Season the sauce with fish sauce, sugar, and chicken bouillon. Bring the sauce to a boil.

9. 9

   In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Pour the slurry into the boiling sauce to thicken it, stirring continuously.

10. 10

    Finish the sauce with a touch of sesame oil.

11. 11

    Carefully add the steamed meatballs to the sauce. Let them simmer for about 5 minutes, allowing them to absorb the sauce's flavor.

12. 12

    Slice a baguette lengthwise, but not all the way through.

13. 13

    Spread mayonnaise on the inside of the baguette.

14. 14

    Layer with sliced cucumber, pickled daikon and carrots, and sliced jalapeno.

15. 15

    Add a generous amount of fresh cilantro.

16. 16

    Place 3-4 saucy meatballs into the baguette.

17. 17

    Drizzle some extra tomato sauce over the meatballs.

18. 18

    Close the sandwich, and enjoy immediately.