Asian meatball sub sandwich with hoisin mayo

Ingredients:

• 1 slice of white sandwich bread
• 1.5 tbsp. milk
• 1 teaspoon soy sauce
• 5 green onions, white parts separated from green parts
• 600 g of minced pork
• 3 large cloves garlic, finely grated
• 1 tbsp finely grated peeled ginger (about 5 cm of root)
• 1/3 cup water chestnuts, washed, dried and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1.5 tsp. dark sesame oil
• 0.5 tbsp. hoisin sauce
• 1/4 cup mayonnaise
• 2.5 tbsp freshly squeezed lime juice
• 3-4 tsp Asian chili sauce with garlic
• Peanut or other vegetable oil, for frying
• 1 cup bean sprouts
• 4 pieces of baguette, 18 cm long, cut on the side and open

Preparation:

1. Tear the bread into small pieces and mix in a large bowl with milk and soy sauce. Let sit for 10 minutes.
2. Meanwhile, finely chop the white part of the green onion. Tear the green onion into thin 5cm (2-inch) strands. Place them in a bowl of ice water and refrigerate while you prepare the meatballs.
3. Add the white onion, ground pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt, and 0.5 teaspoon black pepper to the bowl with the bread and stir to evenly distribute the ingredients. Carefully form 16 meatballs, approximately 5 cm in size. Place the meatballs on a baking sheet, cover with plastic wrap, and refrigerate for 1-4 hours.
4. In a medium bowl, combine the hoisin sauce, mayonnaise, 1.5 tablespoons lime juice, chili garlic sauce, and the remaining 1/2 teaspoon sesame oil. Cover and refrigerate until ready to serve.
5. In a large, wide saucepan, heat about 1.5 inches of peanut oil over medium heat until a deep-fry thermometer registers 350°F (175°C). Drop the meatballs into the oil a few at a time and fry, turning occasionally, until golden brown and cooked through, 8-10 minutes. Transfer to a paper towel-lined plate to drain excess oil.
6. Drain the green onions and toss them with the bean sprouts, the remaining 1 tablespoon of lime juice, and a pinch of salt. Spread Asian mayonnaise on the insides of the baguette slices, then fill them with the meatballs and top with the sprout-green onion mixture.