Sea Rocket Bistro Deconstructed Banh Mi

Contributed by: Chef Tommy Fraioli

Sea Rocket Bistro Deconstructed Banh Mi

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Sea Rocket Bistro Deconstructed Banh Mi taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


2 lbs Pork belly – skin removed
2 Tbsp Rice vinegar
2 Tbsp Dark soy
2 Tbsp Sugar
2 cloves Garlic – minced
1/2 Tbsp Hoisin
1/2 tsp 5 spice
2 Tbsp Honey
1 bunch Cilantro – rough chop
2 stalks Lemongrass – chopped
1/4 c Chili paste
3 Green onions – chopped
2 Limes – juiced
1 Tbsp Sesame oil

1/4 c Soy sauce
1 c Orange juice
2 T Lime juice
8 cloves Garlic – minced
1 bunch Green onion – chopped
1 T Fresh ginger – diced
1 T Black pepper
1 c Sugar
1/4 c Brown sugar
1/2 c Chili paste
1 bunch Cilantro – rough chop

Whipped Jalapeno Syrup
2 c Jalapeno juice
1/4 c Sugar
1 Tbsp Salt
1 Tbsp Versawhip (soy protein stabilizer)

Pickled Vegetables
1 lg Carrot – cut into match sticks 2 inches long
1 lb Daikon – cut into match sticks 2 inches long
1 t Salt
2 t and 1/2 c Sugar
1 1/4 c Distilled vinegar
1 c Water

107.5 g Warm water
6.5 g Fresh yeast
2 g Sugar
235 g Unbleached AP flour
2 g Kosher salt
27.5 g Melted butter

Sandwich Assembly
2 Hothouse cucumbers – cut in half and sliced thin on mandolin
Garlic aioli
Cilantro sprigs
2 Jalapeno – thinly sliced rings


  1. Pork
  2. Combine all ingredients in metal bowl and marinate pork for at least 4 hours.
  3. Put immersion circulator in water bath and preheat water to 150 degrees F.
  4. Pull pork from marinade and vacuum seal with a little excess marinade.
  5. Place bags of pork into bath and cook sous vide for 24 hours.
  6. Remove from water bath and dump contents of bag into a hotel pan. Place another hotel pan on top of meat with some weight and refrigerate until cold.
  7. Cut pork into 1-in pieces.
  8. Sauce
  9. Combine all ingredients and reduce to desired thickness on low heat. Should be thick enough to coat the back of a spoon.
  10. Strain with fine strainer.
  11. Whipped Jalapeno Syrup
  12. Put jalapeno juice, sugar and salt in pot and reduce until consistency of maple syrup.
  13. Cool to room temp and transfer to Kitchenaid mixer bowl.
  14. Add versawhip and whisk on medium high speed for about 12 minutes or until the consistency of a melted marshmallow.
  15. Pickled Vegetables
  16. Mix carrots and daikon with salt and 2 t sugar and mix with hands for about 3 minutes until carrots bend without breaking.
  17. Mix water, vinegar, and rest of sugar and heat up in a pot until sugar dissolves.
  18. Pour liquid over carrots and daikon and let sit for 20 minutes.
  19. Bread
  20. Mix yeast, sugar and warm water and let sit for 5 minutes.
  21. Add flour, salt, and butter. Knead dough for 10 minutes, put in a covered bowl in warm place for 25 minutes.
  22. Refrigerate overnight.
  23. Remove from fridge and put in warm place.
  24. Preheat oven to 450 degrees F.
  25. Line sheet pan with parchment paper.
  26. Roll out dough 1/16 inch thick, cut into 1 1/2 inch squares, and bake for 6 minutes.
  27. Cool on rack at room temp.
  28. Sandwich Assembly
  29. Get a nonstick pan hot and cook pork cubes on all sides until crispy all around. Add some sauce to the pan and reduce a little so that the pork has a nice coat all around.
  30. Place pork, pickled vegetables, bread, garlic aioli, jalapeno slice, and cilantro onto cucumber slice and roll up.
  31. Put a drop of the whipped jalapeno on the top and enjoy.

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