Firecracker Pork Patty Subs
with Ponzu Cucumbers & Sweet Potato Wedges
- Soy
- Wheat
- Eggs
- Milk
- Fish
You’ve got your classic meatball sub ’n side (marinara, mozz, fries). But how about flipping that script with pork, scallion, ginger, soy meatballs, sharing sub space with crisp ponzu-marinated cukes for bright crunch, and coated with our hall-of-fame firecracker sauce: a creamy, spicy, sweet, and savory number sure to make your taste buds explode! Then, wait for it… a crispy pile of what? Yes! Roasted sweet potatoes (AKA more things to dip in sauce).
Ingredients
2 unit
Sweet Potatoes
1 unit
Mini Cucumber
2 unit
Scallions
1 thumb
Ginger
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Honey
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 teaspoon
Sriracha
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The firecracker sauce was a standout — creamy, sweet-and-spicy, and delicious on both the pork patties and sweet potato wedges 🌶️.
- Ease of prep: Most found this quick and easy to pull together; a few noted the multiple steps and messy assembly made it trickier than expected.
- Suggestions: Form one oblong patty per baguette instead of four small ones — it's easier to eat and fits the bread much better. Slice cucumbers thinner so they stay on the sandwich, and reduce ginger by about half if you prefer a milder flavor.
- Leftovers: One reviewer noted the patties and cucumbers work well as sliders or even over a salad for lunch the next day.
- Bread: The demi-baguette was too small to hold all the patties and toppings; consider eating open-faced or wrapping tightly in foil to help hold it together. Toast the bread well for the best texture.
- Sweet potatoes: The soy sauce can cause the wedges to burn before they're fully cooked — watch them closely, and consider skipping the foil liner to avoid sticking.
Reviews from our home cooks
Honestly, I wasn't sure about this meal. I passed it by a few times, but then decided I would try something new. I'm glad that I did. The family loved this and they were fighting over the last pork patty! The flavors in the pork, the cucumbers, and the sauce were absolutely yummy! I will definitely get this again if it is offered.
One of my favorite dishes thus far. It has a classic sausage taste but with a Korean inspired twist. I slightly modified the cucumber part and put it in vinegar Sugar and a dash of salt. Recommend the bread toasted. Pan frying it and letting both sides get crispy and carmelized is a great instruction. Overall great classic flavors that all work well together. I left out the panko breadcrumbs by accident and it still turned out phenomenal. Hello fresh well done.
This was fire. The only way it could be better would be to double the cucumber salad/topping and halve the sweet potato portion. The bread makes all that potato unnecessary
This was sent to us in error, but it ended up tasty - I really liked the ponzu cucumbers. It wasn't too time consuming, but there were a lot of steps.
The flavor was really good. Unfortunately the sweet potatoes burnt and seemed to dry out. Perhaps steaming or sautéing them? Also the meatballs tasted good but not very practical for a mini sub sandwich. I think it would tasted better as a burger on a round bun. I would make it differently but get again because it was tasty.
Enjoyed the crisp cucumbers. Could just make one oblong patty instead of 4 little ones. It made it harder to eat. Not all 4 patties fit on the bun. The bun was fantastic though!!
I was not sure if I was going to like this, but the flavors together were delicious! Plus, there was so much pork that we had to serve one of the little patties on the side. Overall it was very yummy!
Great! Flavorful, relatively easy to make. My only complaint is that the patties and cucumber are hard to keep in the bun, they slip all around.
All three of us loved this meal. Even stating that they would rate it as a five star. Plenty of food. Nice Asian flavors.
Tasty but hard to eat on the sub roll without it falling out all over
