Ingredients
1 cup white vinegar or rice vinegar1/4 cup sugar1/2 teaspoon salt1 English cucumber, thinly sliced2 medium carrots, thinly sliced4 radishes, thinly sliced1 cup mayonnaise1 tablespoon Sriracha chili sauce2 tablespoons minced fresh cilantro2 green onions, thinly sliced1 tablespoon soy sauce1 garlic clove, minced1/4 teaspoon cayenne pepper1-1/2 pounds ground pork2 tablespoons canola oil1 French bread baguette (10-1/2 ounces), cut into 24 slices
Preparation
In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving.
In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls.
In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally.
Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables and meatballs; start and end each skewer with a baguette slice. Serve with Sriracha mayonnaise.
