Lab Station 01 Modernist Recipe Book
All recipes

February 19, 2026

Hibachi Pork with Charred Greens & Spanish Green Sauce

Main Course 4 phases 2 portions Pork (shoulder / collar / loin)

Primary Ingredient Basis: 500 g pork = 100%

PHASE A — PORK PREPARATION (SOUS VIDE + DRY REST)

Components

Ingredient Quantity Scaling
Pork (shoulder / collar / loin) 500 g 100.00%
Fine salt 7.5 g 1.50%
Smoked paprika 5 g 1.00%
Ground cumin 2.5 g 0.50%
Garlic (minced) 2.5 g 0.50%
Olive oil 5 g 1.00%

Method

  1. Combine salt, paprika, cumin, and garlic. Rub evenly over pork.
  2. Add olive oil and vacuum seal.
  3. Cook sous vide at 60–62 C for 2–3 hours.
  4. Remove from bag and pat completely dry.
  5. Place uncovered on a rack in the refrigerator for 8–24 hours to dehydrate surface.

PHASE B — HIBACHI FINISH

Components

Ingredient Quantity Scaling
Prepared pork (from Phase A) 500 g 100.00%
Neutral oil (for brushing) 5 g 1.00%
Additional smoked paprika (optional refresh) 1.5 g 0.30%

Method

  1. Preheat hibachi to very high heat (direct, open airflow).
  2. Lightly brush pork with neutral oil.
  3. Optional: dust lightly with fresh paprika.
  4. Sear 30–60 seconds per side until deeply browned.
  5. Remove at 55–57 C internal.
  6. Rest 5–10 minutes; serve at 58–60 C.

PHASE C — CHARRED GREENS

Components

Ingredient Quantity Scaling
Mixed greens (broccoli / beans / courgettes) 300 g 60.00%
Olive oil 7.5 g 1.50%
Fine salt 4 g 0.80%
Lemon juice or sherry vinegar 10 g 2.00%

Method

  1. Toss greens with olive oil and salt.
  2. Grill directly over hot coals until blistered and charred.
  3. Remove while interiors remain vibrant green.
  4. Finish with lemon juice or vinegar.

PHASE D — SPANISH GREEN SAUCE

Components

Ingredient Quantity Scaling
Flat-leaf parsley 25 g 5.00%
Olive oil 40 g 8.00%
Sherry vinegar 10 g 2.00%
Garlic (finely minced) 2.5 g 0.50%
Fine salt 5 g 1.00%
Lemon zest (optional) 1 g 0.20%

Method

  1. Finely chop parsley.
  2. Add garlic and salt; mash slightly to release oils.
  3. Stir in olive oil until saucy but not loose.
  4. Add vinegar gradually until bright and balanced.
  5. Adjust seasoning. Rest 10 minutes before serving.

Techniques

  • [[Technique - Hibachi Sear]]
  • [[Technique - High Heat Charring]]
  • [[Technique - Sous Vide]]
  • [[Technique - Surface Dehydration]]

Principles

  • [[Principle - Acid Balance]]
  • [[Principle - Carryover Cooking]]
  • [[Principle - Maillard Reaction]]
  • [[Principle - Moisture Control]]

Ingredients

  • [[Ingredient - Additional Smoked Paprika]]
  • [[Ingredient - Fine Salt]]
  • [[Ingredient - Flat Leaf Parsley]]
  • [[Ingredient - Garlic]]
  • [[Ingredient - Ground Cumin]]
  • [[Ingredient - Lemon Juice Or Sherry Vinegar]]
  • [[Ingredient - Lemon Zest]]
  • [[Ingredient - Mixed Greens]]
  • [[Ingredient - Neutral Oil]]
  • [[Ingredient - Olive Oil]]
  • [[Ingredient - Pork]]
  • [[Ingredient - Sherry Vinegar]]
  • [[Ingredient - Smoked Paprika]]

STRUCTURAL NOTES

  • Sous vide ensures uniform pasteurisation and controlled protein denaturation.
  • Overnight refrigeration dehydrates the surface, increasing Maillard efficiency and reducing flare-ups.
  • High-heat searing triggers rapid browning without further internal cooking.
  • Acid in both greens and sauce balances pork fat and paprika sweetness.

FAILURE MODES

  • Symptom: Pale crust.

  • Likely cause: Surface moisture not removed.

  • Corrective action: Extend uncovered refrigeration or pat dry more thoroughly.

  • Symptom: Excess smoke and flare-ups.

  • Likely cause: Surface fat or sugar igniting.

  • Corrective action: Use neutral oil lightly; avoid sugary rub components.

  • Symptom: Dry pork.

  • Likely cause: Internal temperature exceeded 63 C.

  • Corrective action: Pull earlier; trust carryover.