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1
Pickled Carrots: In a small sauce pot combine the vinegar, sugar, salt and water.
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2
Heat over medium flame and stir until the sugar is dissolved.
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3
Turn the heat off.
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4
Shred or julienne the carrots and slice the onion as thin as possible.
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5
Combine the carrots, onion and vinegar mixture in a container.
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6
Make sure the vegetables are fully submerged in the liquid and refrigerate for at least 30 minutes (up to one week).
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7
For the Rice: Combine 2 cups of dry jasmine rice, 3 cups of water and a dash of salt in a medium sauce pot.
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8
Place a lid on top and bring it up to a boil over high heat.
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9
As soon as it reaches a full boil, turn the heat down to low and let it continue to simmer for 15 minutes.
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10
After 15 minutes, turn the heat off and let it sit, undisturbed with the lid in place, for an additional 15 minutes, or until ready for use.
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11
Preheat oven to 400 degrees.
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12
To make the meatballs, in a large bowl combine the ground pork, egg, breadcrumbs, minced garlic, grated ginger, soy sauce, sliced green onions, salt and pepper.
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13
Mix these ingredients thoroughly (your hands are best for this job).
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14
Line a baking sheet with foil and spray it lightly with non-stick spray.
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15
Make about 30 meatballs, approximately 1 tablespoon each, and place them on the prepared baking sheet.
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16
Bake the meatballs in the fully heated oven for about 20 minutes.
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17
While the meatballs are cooking, thinly slice the jalapeno and cut the cucumber into quarter rounds.
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18
Pull the cilantro leaves from the stems.
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19
Once the rice and meatballs are both finished cooking, assemble by placing about 3/4 cup rice in the bottom of a bowl, add about 4 meatballs, about 1/4 cup of pickled carrots and onions, some cilantro leaves, cucumber and jalapeno.
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20
Add a splash of soy sauce, sriracha, or mix up some sriracha mayo to top the bowls.
