Technical Documentation
Protocol Dossier
Pork Nº2 — The Architecture of Resistance
DATE: 20.03.2026
REF: P-02-D
AUTH: V.
Visual Inspiration
The Salinity
"The mechanical saturation of a porous carbohydrate network. Soda bread is toasted in rendered lard to provide a rigid scaffold. The profound oleic density is intercepted by the sharp saline tension of capers and salicorne, bound in olive oil and balsamic vinegar."
Ingredients
1. The Toast
- Soda Bread: 2 slices
- Rendered Pork Lard: 30g
2. The Tartare
- Ripe Tomato: 1, diced
- Salicorne: 20g, chopped
- Capers: 1 tbsp
- Olive Oil: 1 tbsp
- Lemon Zest & Balsamic Vinegar: 1 tsp
3. The Finish
- Black Pork Ham: 30g, thin folds
- Pork Crackling: crushed to powder
- Pistachio: dust
Execution Log
Phase A: The Tartare
Dice tomato very fine. Mix with chopped salicorne, olive oil, capers, lemon zest, black pepper, and balsamic vinegar. Macerate.
Phase B: The Bread
Spread pork lard over soda bread slices. Place in Air Fryer for 3 minutes until crisp and radically saturated.
Phase C: Tension
Plate the toasted bread. Top with the salicorne-tomato tartare. Drape thin folds of black ham. Finish with a heavy dusting of pulverized pork crackling and pistachio.
The Extraction
"An aqueous extraction of the porcine skeletal frame. A clear, structural broth built from roasted backbones, fortified with the umami density of kombu and dried chanterelles. Served with pastina geometry and a core of cured lipid."
Ingredients
1. The Broth
- Pork Backbones: 500g
- Dried Chanterelles: 20g
- Kombu: 1 piece
- Rendered Pork Lard: 1 tbsp
2. The Structure
- Risoni Pasta: 50g
- Cured Egg Yolk: 1
Execution Log
Phase A: The Broth
Roast pork backbones until deeply caramelized. Simmer with kombu and chanterelles to extract marrow and umami. Strain through fine mesh.
Phase B: The Starch
Boil risoni pasta until al dente. Drain and reserve.
Phase C: The Bowl
Reheat the extracted broth, emulsifying with a small spoon of rendered pork lard for surface tension and shine. Place risoni in the bowl, position the cured egg yolk dead center, and pour the hot broth around it.
The Immersion
"A dual approach to the porcine anatomy: the dehydration of muscle and the aqueous extraction of its frame. Crisp tonkatsu cut by the severe lactic acid of pickled radishes, broken at the table by hot pork dashi."
Ingredients
1. The Pork
- Pork Loin: 150g
- Flour & Beaten Egg
- Panko & Nori dust blend: 100g
- Grapeseed Oil: for frying
2. The Immersion
- Pork Dashi: 200ml
- Rendered Pork Lard: 1 tbsp
3. The Tension
- Radish: heavily pickled
Execution Log
Phase A: Pickles & Dashi
Slice radishes and soak in quick lactic pickle brine. Heat the pork dashi, mounting it with a small amount of pork lard for depth.
Phase B: The Tonkatsu
Dredge pork loin pieces in flour, dip in beaten egg, and coat thoroughly in the panko and nori mixture. Fry in hot grapeseed oil until the crust is rigid and golden.
Phase C: Frying
Plate the crisp tonkatsu slices alongside the acidic radish pickles. At the table, pour the hot infused pork dashi over the dish to break the crust's architecture.
The Marbling
"The thermal degradation of highly marbled intra-muscular fat. Cubes of Iberian presa subjected to intense surface heat, offset by the controlled acidity of lactic fermentation and bitter char."
Ingredients
1. The Protein
- Iberian Presa: 200g, cubed
- Reduced Pork Jus: 50ml
2. The Fermentation
- Fermented Cabbage (Kimchi): 50g
- Green Apple: ¼, julienned
- Cumin Seeds: fried
- Prosciutto: 20g, crisped
3. The Structure
- Endive: 1, halved
- Pork Lard: 1 tbsp
Execution Log
Phase A: The Kimchi
Mix fermented cabbage with fresh green apple batons. Fry cumin seeds and prosciutto until crisp, then fold into the kimchi matrix.
Phase B: The Cook
Reheat and sear the Iberian presa cubes until the intramuscular fat renders but the core remains pink. Lightly heat the endive halves in the air fryer, bathed in rendered lard.
Phase C: Render
Position 2 endive "boats" on the plate. Fill or accompany with the presa mixed with the apple kimchi. Nap generously with hot reduced pork jus.
The Anomaly
"A biochemical subversion of standard dessert mechanics. The typical emulsion of cream cheese is artificially enriched, forcing a structural integration of mammalian lipid and bovine protein. Thermally shocked and glazed in umami."
Ingredients
1. The Base
- Cream Cheese: 150g
- Rendered Pork Fat: 30g
- Sugar: 2 tbsp
2. The Glaze
- Fermented Mango: 50g
- Honey: 1 tbsp
- Miso: 1 tsp
3. The Finish
- Pork Crackling: dust
- Pistachio: dust
Execution Log
Phase A: The Terrine
Emulsify cream cheese, sugar, and rendered pork fat into a smooth batter. Mould into semi-spheres and freeze until structurally sound.
Phase B: The Glaze
Warm fermented mango, honey, and miso to create a fluid, highly savory glaze. Keep warm.
Phase C: Thermal Shock
Unmould the frozen cheesecake spheres. Coat in the warm mango-miso glaze. The thermal shock sets the exterior. Finish with a heavy dusting of pistachio and pork crackling dust. Serve immediately before total thaw.
Atmospheric Controls
"Curated ingestibles and sonic textures to modulate the dining experience."
Galicia, Spain
Constantina Sotelo
Porco Bravo (2022)
A wine named for the wild boar. Atlantic Galician terroir — granite minerality, bright acidity, and feral energy. The obvious pairing, and the right one.
Jura, France
Anne et Jean-François Ganevat
Chalasses Vieilles Vignes (2022)
Old-vine Poulsard from the Jura. Translucent red, deceptive weight. Earthy, wild strawberry, forest floor. A wine that looks fragile but resists — pork's mirror.
Experimental / Electronic
Lucrecia Dalt
A Danger to Ourselves (2025)
Unstable frequencies, mutant rhythms. Music that resists categorization the way this menu resists convention. The anomaly's soundtrack.
Post-Punk / Cinematic
Nick Cave & Warren Ellis
Carnage (2021)
Lockdown hymns of violence and beauty. The title alone belongs at this table. Sparse, brutal, tender — the sonic equivalent of rendering fat from bone.