Al Dolder had given up hog farming in the 1980s, but never lost the bug. “After the animals and farm equipment were sold, I missed the hogs and would sneak away to an occasional hog show or drive by a neighbor’s farm just to look at the hogs,” he says. He started up again in 2001, and today, Dolder’s Baltimore-based Stonefield Naturals pork and organic vegetables are available at various farmers markets around the state, as well as through special orders.
Toss the julienned carrots and radishes in a medium bowl with 2 tablespoons sugar, 1/2 teaspoon salt, rice vinegar, and sesame oil. Set aside for 1 hour, stirring occasionally.
While that’s going, thoroughly combine all meatball ingredients (ground pork through cornstarch) in a bowl, then form into 16 meatballs. Place meatballs on a parchment-lined baking sheet and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat olive oil in a cast-iron or nonstick skillet over medium-high heat. Cook until browned on all sides and cooked through.
In a small bowl, combine mayonnaise and 2 teaspoons sriracha.
Cut baguette into 4 pieces, then split open lengthwise, just enough to open, leaving the two pieces connected in the middle.
Scoop out some bread from the middle to make room for sandwich fillings. Place on cookie sheet open side down and broil in the oven for 1 to 3 minutes, until lightly toasted.
Spread mayonnaise on insides of bread. Fill each baguette with pickled vegetables, cooked meatballs, jalapeños, and cilantro sprigs. Serve hot.
Per serving: 638 calories, 15 grams fat (3 grams saturated fat), 83 grams total carbohydrates, 4 grams fiber, 41 grams protein.
