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


Aaron Langille’s Spicy Braised Pork with Baijimo-Style Bun & Red Pepper Dip

Fall is here. Time to reacquaint yourself with the pleasures of braising.  If you like braised pork – we have the perfect, mouthwatering dish for you!  La Grille Fiery Habanero and Roasted Garlic Seasoning play a prominent roled in Le Diplomate Chef-Owner Aaron Langille’s Spicy Braised Pork with Baijimo-Style Bun & Red Pepper Dip.  Ginger, garlic, brown sugar and onion come together on a Baijimo-style bun for an Asian spin on pulled pork. Complemented by a spicy red pepper dip flavoured with the hot bite of Club House® Crushed Red Pepper this dish delivers the goods. And then some.


Spicy Braised Pork

Red Pepper Dip

  • 150 g Thai Kitchen Fish Sauce
  • 150 g Palm sugar
  • 200 g Water
  • 150 g Rice vinegar
  • 3 tbsps Club House® Crushed Red Pepper
  • 2 ea Garlic cloves
  • 1 2” pc Ginger
  • 2 tbsps Corn starch

Baijimo-Style Bun


4 pc Lettuce

4 pc Tomato

4 pc Pickles

1 tbsp Mayo





For the Spicy Braised Pork: Rub the pork shoulder with La Grille Fiery Habanero & Roasted Garlic Seasoning and Club House® French Mediterranean Sea Salt. 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 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® French Mediterranean Sea Salt and chopped green onions. 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.


Chef Aaron Langille
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