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.

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IngredientsQuantities
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

Instructions

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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