Spicy Braised Pork with Baijimo-Style Bun & Red Pepper Dip

*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.


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
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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