Hibachi Pork with Charred Greens & Spanish Green Sauce
- Yield
- 2 portions
February 19, 2026 · Version 1 · Main Course
Pork shoulder is cooked sous vide, dried, and seared quickly over hot coals, with charred broccoli and a parsley and sherry vinegar sauce.
Preparation
Scaling basis: Pork shoulder · 500 g
PHASE A — COOK AND DRY THE PORK
Ingredient Uses
- Pork shoulder
Selected basis; pork collar or pork loin may be used instead.
- Quantity
- 500 g
- Scaling
- 100.00%
- Salt
Use fine salt in the rub.
- Quantity
- 7.5 g
- Scaling
- 1.50%
- Smoked paprika
Rub evenly over the pork.
- Quantity
- 5 g
- Scaling
- 1.00%
- Cumin
Use ground cumin.
- Quantity
- 2.5 g
- Scaling
- 0.50%
- Garlic
Mince for the rub.
- Quantity
- 2.5 g
- Scaling
- 0.50%
- Olive oil
Add before sealing.
- Quantity
- 5 g
- Scaling
- 1.00%
Method
- Combine the salt, paprika, ground cumin, and minced garlic. Rub evenly over the pork, add the olive oil, and vacuum seal.
- Cook sous vide at 60–62 C for 2–3 h.
- Remove from the bag and pat completely dry. Place uncovered on a rack in the refrigerator for 8–24 h to dehydrate the surface.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Sous vide | 60–62 C; 2–3 h | Cook the pork evenly before the brief sear. |
Principles
- Maillard reaction — Drying the cooked surface supports rapid browning during the sear.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| prepared-pork | Prepared pork | Cooked, seasoned pork with a dry surface for searing. |
PHASE B — SEAR THE PORK
Ingredient Uses
- Neutral oil
Brush lightly over the pork.
- Quantity
- 5 g
- Scaling
- 1.00%
- Smoked paprika
Optional refresh before searing.
- Quantity
- 1.5 g
- Scaling
- 0.30%
Method
- Preheat the hibachi for very high direct heat with open airflow. Brush the prepared pork lightly with neutral oil and optionally dust with fresh smoked paprika.
- Sear for 30–60 s per side until deeply browned. Remove at 55–57 C internal.
- Rest for 5–10 min; serve at 58–60 C.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Searing | Very hot hibachi; 30–60 s per side; remove at 55–57 C | Brown the dry exterior quickly. |
Principles
- Carryover cooking — Resting brings the serving temperature toward 58–60 C.
- Maillard reaction — Dryness and direct heat create the crust rapidly.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Prepared pork | Sear all of prepared-pork over the hibachi. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| seared-pork | Seared pork | Rested pork with a browned crust for serving. |
PHASE C — CHAR THE BROCCOLI
Ingredient Uses
- Broccoli
Selected greens; green beans or courgettes may be used instead.
- Quantity
- 300 g
- Scaling
- 60.00%
- Olive oil
Toss with the vegetable.
- Quantity
- 7.5 g
- Scaling
- 1.50%
- Salt
Use fine salt.
- Quantity
- 4 g
- Scaling
- 0.80%
- Lemon juice
Finish the greens; sherry vinegar is an alternative.
- Quantity
- 10 g
- Scaling
- 2.00%
Method
- Toss the broccoli with olive oil and fine salt.
- Grill directly over hot coals until blistered and charred. Remove while the interior remains vibrant.
- Finish with the lemon juice, or the same amount of sherry vinegar.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Charring | Directly over hot coals; stop while interiors are vibrant | Blister the vegetable without overcooking it. |
Principles
- Acid balance — A sharp finish balances pork fat and char.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| charred-greens | Charred greens | Broccoli with charred edges and a bright acid finish. |
PHASE D — MAKE THE GREEN SAUCE AND SERVE
Ingredient Uses
- Flat-leaf parsley
Finely chop.
- Quantity
- 25 g
- Scaling
- 5.00%
- Olive oil
Stir in until saucy but not loose.
- Quantity
- 40 g
- Scaling
- 8.00%
- Sherry vinegar
Add gradually to balance.
- Quantity
- 10 g
- Scaling
- 2.00%
- Garlic
Finely mince.
- Quantity
- 2.5 g
- Scaling
- 0.50%
- Salt
Use fine salt.
- Quantity
- 5 g
- Scaling
- 1.00%
- Lemon zest
Optional.
- Quantity
- 1 g
- Scaling
- 0.20%
Method
- Finely chop the parsley. Add the minced garlic and salt; mash slightly to release the herbs’ oils.
- Stir in the olive oil until saucy but not loose. Add sherry vinegar gradually, then optional lemon zest, and adjust seasoning.
- Rest the sauce for 10 min. Serve with the seared pork and charred greens.
Principles
- Acid balance — Vinegar brightens the herb sauce against the rich pork.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Seared pork | Serve all of seared-pork with sauce. |
| Charred greens | Serve all of charred-greens alongside the pork. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Pale crust | Surface moisture remains | Pat dry more thoroughly or extend uncovered refrigeration. |
| Excess smoke and flare-ups | Too much surface fat or sugar ignites | Brush on neutral oil lightly and avoid sugary rub components. |
| Dry pork | Internal temperature exceeded 63 C | Pull from the sear earlier and allow carryover during the rest. |