*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Spicy Braised Pork | |
Pork shoulder | 2.5 kg |
2” pc Ginger | 1 |
Garlic cloves | 4 |
White onion | 1/2 |
Rice vinegar | 200 mL |
Brown sugar | 3 tbsp |
Club House La Grille Fiery Habanero & Roasted Garlic | 3/4 cup |
Miso | 2 tbsp |
Club House Sea Salt, French Mediterranean | 1/2 tsp |
Baijimo-Style Bun | |
All-purpose flour | 2.5 cups |
Instant dry yeast | 5 g |
Milk | 1/4 cup |
Water | 1/2 cup |
Club House Sea Salt, French Mediterranean | 1/2 tsp |
Green onions, chopped | 2 sprig |
Vegetable oil | 2 tbsp |
Red Pepper Dip | |
Thai Kitchen Fish Sauce | 150 g |
Palm sugar | 150 g |
Water | 200 g |
Rice vinegar | 150 g |
Club House Red Pepper, Crushed | 3 tbsp |
Garlic cloves | 2 each |
2” pc Ginger | 1 |
Corn starch | 2 tbsp |
Garnish | |
Lettuce | 4 piece |
Tomato | 4 piece |
Pickles | 4 piece |
Mayo | 1 tbsp |
This recipe was created for Club House for Chefs by: Aaron Langille, Chef Owner of Le Diplomat in Montreal.
For the Spicy Braised Pork: Rub the pork shoulder with La Grille Fiery Habanero & Roasted Garlic Seasoning and Club House Sea Salt, French Mediterranean. Thinly slice garlic, onion and ginger and combine with remaining ingredients in a bowl. Transfer pork and mixture into a sous-vide bag. Cook at 67°C for 24 hours. Remove from bag and place in an ice bath.
For the Baijimo-Style Bun: Warm the milk and water slightly to no higher than 40°C. Add yeast to mixture and reserve for use. In a mixing bowl, combine the flour, Club House Sea Salt, French Mediterranean and chopped green. Add liquid mixture and yeast and knead the dough for about 10-15 minutes. Scrape down the sides of the mixing bowl and cover dough with a damp towel. Let the dough rest for an hour. Split the dough into six equal pieces. Roll each piece into long strips, and then curl strips in the shape of a cinnamon bun. Press the breads with the palm of your hand to form circles (about the size of a hamburger bun or English muffin). Steam the buns for 18 minutes. Heat a skillet with oil and place the cooked buns and let cook until golden brown with a crispy exterior. Slice open one side of the bun to create a pocket and reserve for use.
For the Red Pepper Dip: Hydrate corn starch in warm water (100 g). Place Thai Kitchen Fish Sauce, palm sugar, water, hydrated corn starch, and rice vinegar in a small pot and bring to a simmer. Finely dice garlic and ginger and add to the pot along with the Club House Crushed Red Pepper. Let the mix simmer until it reaches desired texture.
For Serving: Finely chop pork shoulder and place on baijimo-style bun. Top with red pepper dip, lettuce, tomato, pickles and mayo.
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