Flavor Trends, Strategies and Solutions for Menu Development
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David Cox, CEC

David Cox
VP of Food and Beverage & Corporate Executive Chef
Norms Restaurants, LLC

Ground Pork Banh Mi Sliders

Recipe courtesy of David Cox
Sponsor: King’s Hawaiian
Servings: 20


Banh Mi Patties: (yield 60)

  • 7 ½ lbs pork butt
  • 1 ½ c basil chiffonade
  • ¼ c chopped garlic
  • 1 c thinly sliced green onion
  • ¼ c fish sauce
  • 5 Tbsp Sriracha sauce
  • 1 ½ Tbsp kosher salt
  • 5 Tbsp sugar
  • 3 Tbsp cornstarch
  • 1 ½ Tbsp ground black pepper

Sriracha Mayonnaise: (Yield 37 fl oz)

  • 1 qt mayonnaise
  • ½ c Sriracha sauce
  • 2 Tbsp fresh lime juice

Pickled Veggies: (Yield 2 pounds)

  • 1 lb daikon, peeled and julienned
  • 1 lb carrots, peeled and julienned
  • ½ c sugar
  • 2 Tbsp kosher salt
  • ½ c seasoned rice wine vinegar

Banh Mi Sliders: (per serving)

  • 3 Banh Mi Patties
  • 3 King’s Hawaiian® Original Hawaiian Sweet Slider Buns
  • 3 Tbsp Sriracha Mayonnaise
  • 3 slices English cucumber, ¼ inch thick
  • 3 slices fresh jalapeño, thinly sliced rings
  • 1 oz Pickled Veggies
  • 3 sprigs fresh cilantro


For the Banh Mi Patties:

  1. Chill the grinder attachment. Cut pork into cubes and place in the freezer to get a hard chill. Grind twice through a 3/8-inch plate.
  2. Add all other ingredients to the pork and mix well until evenly incorporated.
  3. Make 2-ounce patties and refrigerate for service.

For the Sriracha Mayonnaise:

  1. Combine the ingredients in a bowl and whisk together until fully incorporated.
  2. Place in squeeze bottles and refrigerate for service.

For the Pickled Veggies:

  1. Put carrots and daikon in a bowl and sprinkle with the salt and sugar.
  2. Add the vinegar and mix until salt and sugar are totally dissolved.
  3. Let sit 1 hour, mixing every 20 minutes. Keep refrigerated until service.

For each order:

  1. Grill the Banh Mi Patties until cooked through, about 1 ½ minutes on each side.
  2. Toast slider buns on grill cut-side down.
  3. Squeeze about ½ Tbsp Sriracha mayonnaise on both top and bottom buns (1 Tbsp per bun).
  4. Place a cucumber slice on each bottom bun and top with a pork patty, jalapeño slice, some pickled veggies, and a cilantro sprig.
  5. Place on top buns and arrange sliders on a plate (a sandwich pick is useful to hold together).
  6. Garnish with more pickled veggies, jalapeño and cilantro.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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