Lions Head Meatball Burgers

Ingredients

• 1/2 head napa cabbage, finely shredded
• 4 scallions, chopped
• 1 garlic clove, smashed
• One 2-inch piece fresh ginger, peeled and sliced into coins
• 1 cup water
• 1/2 cup unseasoned rice vinegar
• 1/4 cup granulated sugar
• 1 1/2 tablespoons kosher salt
• 2 teaspoons toasted sesame oil
• 2 1/2 pounds (1134 grams) ground pork
• 1/4 cup (32 grams) cornstarch
• 2 tablespoons (32 grams) sambal oelek
• 2 tablespoons (36 grams) hoisin sauce
• 2 tablespoons (30 grams) soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons kosher salt, plus more for seasoning
• 2 teaspoons five-spice powder
• 3-inch piece of fresh ginger, peeled and finely grated (about 2 tablespoons)
• 3 large cloves garlic, finely grated
• 4 scallions, minced
• Neutral oil, for cooking the burgers and eggs
• Kosher salt
• 6 large eggs
• Hoisin, for serving
• 6 brioche or challah burger buns, halved and lightly toasted
• Japanese mayonnaise, such as Kewpie, for serving
• Sriracha, for serving
• Quick-Pickled Cabbage & Scallions (see recipe)

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