PORK MEATBALLS SANDWICH

Ingredients:
Pork Meatballs: 
1¼  pounds ground pork belly

1¼  pounds ground pork butt

1     cup finely chopped Napa cabbage

¼    cup garlic, minced

¼    cup ginger, minced

½    cup rice (leftover rice acceptable)

½    cup cilantro, finely chopped

2      tabelspoons garlic chives

        Zest of 1 lemon

1½   teaspoons soy sauce

1½   tablespoons sesame oil

¼     cup fermented black beans (available in Asian grocery stores)

¼     cup frozen lemongrass

⅓     cup fish sauce

1      tablespoon sambal

¼     cup Thai basil, minced

½     cup sweet chili sauce

To Assemble and Serve:

2 dozen flatbread pockets

Somen (Japanese wheat-based noodle)

Fresh mint

Cooking Procedure:

Pork Meatballs: 
Combine all the ingredients, making sure not to overwork. Form the mixture into balls using a standard ice cream scoop. Roll gently to smooth out. Heat enough chicken broth in a heavy stock pot to cover a single layer of the meatballs. Bring the stock to a simmer and carefully lower the meatballs into the pan to cook thoroughly, approximately 8 minutes. Turn the meatballs occasionally and make sure the broth does not boil. Remove the meatballs from the broth using a slotted spoon.


To Assemble and Serve: 
Put 2 meatballs into each flatbread pocket, along with the somen and fresh mint.