Source: The National Pork Board


10 mins


25 mins



What You’ll Need

For the meatballs:

  • 1 pound Prairie Fresh® ground pork
  • 1 Tablespoon soy sauce
  • 2 green onions (finely sliced)
  • 2 cloves minced garlic
  • 2 Tablespoons fresh basil (sliced)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup cilantro


For the pickled veggies:

  • ¼ cup sliced cucumber
  • ¼ cup shredded carrots
  • ¼ cup sliced radish
  • ½ cup white vinegar
  • ½ cup water
  • 2 Tablespoons sugar


  • 1 cup rice (white or brown)
  • ¼ cup spicy mayo
  • Baguette (sliced)


  1. Begin by cooking the rice according to the package directions.
  2. In a small saucepan combine the vinegar, water, and sugar. Bring to a gentle boil.
  3. Add sliced cucumber, shredded carrots, and radish to a mason jar.
  4. Pour the vinegar mixture over the vegetables and set aside to cool.
  5. Preheat the oven to 375 F.
  6. In a mixing bowl, combine ground pork, soy sauce, green onions, garlic, basil, salt, pepper, and cilantro and mix well.
  7. Using a cookie scoop, measure out approximately 1 Tablespoon of the ground pork mixture to form each meatball.
  8. Place them on a lined baking sheet.
  9. Bake for 10-12 minutes until internal temperature reaches 160 F.
  10. Assemble the bowls by starting with a scoop of rice, top with a few meatballs, pickled vegetables, and finally a drizzle of spicy mayo. Serve with a side of baguette bread.