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.
