Grilled Pork Al Pastor (Hibachi) with Charred Pineapple-Chilli Salsa
- Yield
- 2 portions
February 19, 2026 · Version 1 · Main Course
Pork fillet is marinated with grilled pineapple puree, cooked over hibachi coals, and served in warm corn tortillas with charred pineapple and chili salsa.
Preparation
Scaling basis: Pork Fillet · 200 g
PHASE A — MARINATE THE PORK
Ingredient Uses
- Pork fillet
Selected basis; pork shoulder is an alternative at a 270 g basis.
- Quantity
- 200 g
- Scaling
- 100.00%
- Grilled pineapple puree
Use prepared grilled pineapple puree in the marinade.
- Quantity
- 40 g
- Scaling
- 20.00%
- Apple cider vinegar
Blend into the marinade.
- Quantity
- 8.33 g
- Scaling
- 4.17%
- Neutral oil
Blend into the marinade.
- Quantity
- 6.67 g
- Scaling
- 3.34%
- Achiote paste
Blend into the marinade.
- Quantity
- 8.33 g
- Scaling
- 4.17%
- Guajillo chile
Rehydrate before blending.
- Quantity
- 3.33 g
- Scaling
- 1.67%
- Garlic
Blend into the marinade.
- Quantity
- 1.67 g
- Scaling
- 0.84%
- Salt
Season the marinade.
- Quantity
- 1.67 g
- Scaling
- 0.84%
- Cumin
Blend into the marinade.
- Quantity
- 0.67 g
- Scaling
- 0.34%
- Cloves
Blend into the marinade.
- Quantity
- 0.17 g
- Scaling
- 0.09%
- Mexican oregano
Blend into the marinade.
- Quantity
- 0.33 g
- Scaling
- 0.17%
Method
- Combine the grilled pineapple puree, vinegar, oil, achiote, rehydrated guajillo, garlic, salt, cumin, clove, and oregano; blend until homogeneous.
- Coat the pork fillet evenly in a non-reactive container. Refrigerate for 45 min to 2 h.
- If using pork shoulder at the source’s 270 g basis, marinate for up to 6 h.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Blending | Homogeneous mixture | Distribute the marinade evenly over the fillet. |
Principles
- Enzymatic tenderization — Grilled pineapple and bounded marination avoid an excessively soft pork surface.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| marinated-pork | Marinated pork | Coated fillet ready for direct grilling. |
PHASE B — GRILL, REST, AND CHAR
Method
- Preheat the hibachi to 260–300 C at the grate. Grill the marinated fillet over direct heat, rotating every 60–90 s.
- Continue until the centre reaches 60–62 C. Rest for 5–8 min, aiming for 65 C after carryover.
- Slice thinly against the grain, then return the slices briefly to high heat for fast edge caramelization without overcooking the interior.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Grilling | Hibachi grate at 260–300 C; turn every 60–90 s; 60–62 C centre | Brown the surface while reaching the intended internal temperature. |
| Charring | Brief final pass after slicing | Caramelize edges without drying the interior. |
Principles
- Protein denaturation — The fillet has a narrow endpoint before it becomes dry.
- Maillard reaction — Hot coals brown the exposed pork surfaces.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Marinated pork | Grill all of marinated-pork. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| sliced-pork | Sliced pork | Grilled, rested, and briefly charred pork for the tortillas. |
PHASE C — CHAR THE PINEAPPLE AND ASSEMBLE
Ingredient Uses
- Pineapple
Char the raw fruit, then dice for salsa.
- Quantity
- 66.67 g
- Scaling
- 33.34%
- Fresh red chili
Chop for salsa.
- Quantity
- 1.67 g
- Scaling
- 0.84%
- Red onion
Chop for salsa.
- Quantity
- 6.67 g
- Scaling
- 3.34%
- Lime juice
Add to salsa.
- Quantity
- 5 g
- Scaling
- 2.50%
- Salt
Season the salsa.
- Quantity
- 0.67 g
- Scaling
- 0.34%
- Fresh coriander
Chop for salsa.
- Quantity
- 2.33 g
- Scaling
- 1.17%
- Mint
Use fresh leaves; source amount, add with the herbs if desired.
- Quantity
- 1 g
- Scaling
- 0.50%
- Corn tortillas
Use 2 tortillas at this basis; warm over charcoal.
- Quantity
- As needed
- Scaling
- —
Method
- Grill the pineapple until its edges char, then dice it.
- Combine pineapple, chili, onion, lime juice, salt, coriander, and optional mint. Rest for 10–15 min.
- Warm 2 corn tortillas directly over charcoal until pliable with light spotting. Fill with the sliced pork and top with salsa.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Grilling | Direct heat; char pineapple edges | Add caramelized fruit notes to the salsa. |
Principles
- Salt taste modulation — Salt and lime sharpen the charred fruit’s sweetness.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Sliced pork | Divide all of sliced-pork between the warm tortillas. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Exterior burns before the centre reaches 60 C | Grate too hot or turning too infrequent | Raise the grate or reduce fuel intensity; turn every 45–60 s. |
| Pork is dry and chalky | Internal endpoint exceeded or final char was too long | Pull at 60–62 C and limit the second char to 15–30 s. |
| Salsa tastes flat or too sweet | Insufficient acid, salt, or rest | Adjust lime and salt incrementally, rest 10 min, then reassess. |