Lab Station 01 Modernist Recipe Book
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February 19, 2026

Grilled Pork Al Pastor (Hibachi) with Charred Pineapple-Chilli Salsa

Main Course 3 phases 2 portions pork fillet
Specimen photograph for Grilled Pork Al Pastor (Hibachi) with Charred Pineapple-Chilli Salsa

Primary Ingredient Basis: 200 g pork fillet = 100%

PHASE A — MARINADE PREPARATION AND PORK MARINATION

Components

Ingredient Quantity Scaling
Pork fillet 200 g 100.00%
Grilled pineapple puree 40 g 20.00%
Apple cider vinegar 8.33 g 4.17%
Neutral oil 6.67 g 3.33%
Achiote paste 8.33 g 4.17%
Guajillo chile, rehydrated 3.33 g 1.67%
Garlic 1.67 g 0.83%
Salt 1.67 g 0.83%
Cumin 0.67 g 0.33%
Clove 0.17 g 0.08%
Mexican oregano 0.33 g 0.17%

Method

  1. Combine pineapple puree, vinegar, oil, achiote, guajillo, garlic, salt, cumin, clove, and oregano; blend to a homogeneous marinade.
  2. Coat pork fillet evenly with marinade in a non-reactive container.
  3. Marinate refrigerated for 45 minutes to 2 hours.
  4. If using pork shoulder (270 g basis), extend marination up to 6 hours.

PHASE B — HIBACHI GRILLING, REST, AND FINAL CHAR

Components

Ingredient Quantity Scaling
Marinated pork fillet 200 g raw basis 100.00%

Method

  1. Preheat hibachi to 260-300 C grate surface temperature.
  2. Grill fillet over direct heat, rotating every 60-90 seconds for even surface browning.
  3. Continue until internal temperature reaches 60-62 C at the geometric center.
  4. Rest 5-8 minutes until carryover reaches 65 C.
  5. Slice thinly against the grain.
  6. Return slices briefly to high heat for fast edge caramelization without overcooking the interior.

PHASE C — CHARRED PINEAPPLE-CHILLI SALSA AND ASSEMBLY

Components

Ingredient Quantity Scaling
Charred pineapple 66.67 g 33.33%
Fresh red chilli 1.67 g 0.83%
Red onion 6.67 g 3.33%
Lime juice 5 g 2.50%
Salt 0.67 g 0.33%
Fresh coriander 2.33 g 1.2%
Fresh Mint 1 g 0.5%
Corn tortillas 2 units 1 tortilla per 100 g basis

Method

  1. Grill pineapple until charred at edges, then dice.
  2. Combine pineapple, chilli, onion, lime juice, salt, and coriander; mix thoroughly.
  3. Rest salsa 10-15 minutes for hydration and salt equilibration.
  4. Warm tortillas directly over charcoal until pliable with light spotting.
  5. Fill tortillas with sliced pork and top with salsa.

Techniques

  • [[Technique - Blending]]
  • [[Technique - Char Grilling]]
  • [[Technique - Hibachi Grilling]]

Principles

  • [[Principle - Enzymatic Tenderization]]
  • [[Principle - Maillard Reaction]]
  • [[Principle - Protein Denaturation]]
  • [[Principle - Salt Taste Modulation]]

Ingredients

  • [[Ingredient - Achiote Paste]]
  • [[Ingredient - Apple Cider Vinegar]]
  • [[Ingredient - Charred Pineapple]]
  • [[Ingredient - Clove]]
  • [[Ingredient - Corn Tortillas]]
  • [[Ingredient - Cumin]]
  • [[Ingredient - Fresh Coriander]]
  • [[Ingredient - Fresh Mint]]
  • [[Ingredient - Fresh Red Chili]]
  • [[Ingredient - Garlic]]
  • [[Ingredient - Grilled Pineapple Puree]]
  • [[Ingredient - Guajillo Chile]]
  • [[Ingredient - Lime Juice]]
  • [[Ingredient - Marinated Pork Fillet]]
  • [[Ingredient - Mexican Oregano]]
  • [[Ingredient - Neutral Oil]]
  • [[Ingredient - Pork Fillet]]
  • [[Ingredient - Red Onion]]
  • [[Ingredient - Salt]]

STRUCTURAL NOTES

  • Bromelain activity in pineapple can soften muscle proteins; grilling the pineapple and keeping marination time bounded reduces uncontrolled proteolysis and surface mush.
  • High-heat hibachi contact accelerates Maillard reaction on exposed pork surfaces, building roasted aromatics and color.
  • Pork fillet (lean) has lower fat buffering and narrower thermal tolerance than shoulder; fillet requires stricter endpoint control to avoid dryness.
  • Salt in the salsa suppresses perceived sweetness and sharpens acidity, improving balance against caramelized fruit sugars.

FAILURE MODES

  • Symptom: Exterior burns before center reaches 60 C.

  • Likely cause: Excessive grate temperature or insufficient turning frequency.

  • Corrective action: Raise grate distance, reduce local fuel intensity, turn every 45-60 seconds.

  • Symptom: Pork texture is dry and chalky.

  • Likely cause: Internal temperature exceeded target range or post-slice rechar time was too long.

  • Corrective action: Pull at 60-62 C, verify probe placement, and limit second char pass to 15-30 seconds.

  • Symptom: Salsa tastes flat or too sweet.

  • Likely cause: Low acid/salt balance or insufficient resting time.

  • Corrective action: Increase lime and salt incrementally, then rest 10 minutes and reassess.