Spicy Pork Patty Subs with Ponzu Cucumbers and Sweet Potato Wedges

Get ready for a flavor explosion with these spicy pork patty subs! Instead of the usual meatball sub, we’re serving up juicy pork patties seasoned with ginger, scallions and soy sauce, then coated in a creamy, spicy, sweet and savory firecracker sauce. The subs are piled high with crisp ponzu-marinated cucumbers for a bright, refreshing crunch.

On the side, you’ll find crispy roasted sweet potato wedges-perfect for dipping into any extra sauce. This dish is a fun, delicious twist on a classic sandwich that will make your taste buds dance!

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
2. Toss sweet potatoes on a foil-lined baking sheet with a drizzle of oil, half the soy sauce (you’ll use the rest in step 4) and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a large bowl, combine mayonnaise, sour cream, honey, half the ponzu and Sriracha to taste. Set sauce aside. In a medium bowl, combine cucumber, remaining ponzu, ¼ tsp sugar (½ tsp for 4 servings) and a pinch of salt and pepper.
4. In a second large bowl, combine pork, panko, scallion whites, ginger, remaining soy sauce, salt (we used ¾ tsp; 1½ tsp for 4 servings) and pepper. Form into 8 1-inch meatballs (16 meatballs for 4). Tip: Rub hands with a little oil first to prevent sticking.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make ½-inch-thick patties. (Tip: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side. Carefully add patties to bowl with sauce; toss to coat.
6. Halve baguettes lengthwise, stopping before you get all the way through. Toast until golden. Divide toasted baguettes and sweet potato wedges between plates. Fill baguettes with patties; top with as much sauce and cucumber as you like. Sprinkle with scallion greens and close sandwiches. Serve with any remaining cucumber on the side and any remaining sauce for dipping. Note: Ground pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken. Just be sure to cook until the internal temperature reaches 165°F.

Can I make the sauce ahead of time?

Absolutely! The firecracker sauce can be made up to 2 days in advance and stored in the refrigerator.

What can I use instead of ponzu sauce?

You can substitute ponzu with a mixture of soy sauce and lemon juice (2 parts soy to 1 part lemon) for a similar tangy flavor.