UNITED STATES CULINARY INTELLIGENCE AGENCY

FILE REF: CUL-PP-002

DECLASSIFIEDPUBLIC RELEASE

PP-002 — Dark Piglet & Light field photograph — pork over rice

FIELD PHOTOGRAPHY

PP-002 — cilantro-Kewpie salad field photograph

FIELD SCHEMATIC

PP-002 — Dark Piglet & Light operational schematic

DOCUMENT STATUS: DECLASSIFIED — PUBLIC RELEASE

PROTOCOL REF: PP-PROTOCOL-002 / DESTRUCTION-002 / FIELD TESTED / CLEARED

PP-PROTOCOL-002 / DESTRUCTION-002 / FIELD TESTED / CLEARED

Operation: Dark Piglet & Light

Combined Operation — Weeknight Protocol / 35 Min Active / Yield: 2–3 Servings

FIELD PHILOSOPHY

Two components. One designed to be as heavy and dark and savory as possible. One designed to cut through it completely and reset every sense between bites. This is not balance in the abstract sense. This is a specific physiological mechanism — temperature contrast between adjacent components on the same plate does more flavor work than additional seasoning.

The pork goes on the plate hot. The salad goes alongside it cold. They are never mixed. They are deployed as a system. Four or five bites of the pork, then a forkful of the cold cilantro-Kewpie emulsion. The next bite of pork tastes as good as the first. That is the protocol.

REQUIRED MATERIALS

ASSET	QTY	ROLE
Pork Butt (thin-sliced)	1 lb	Thin-sliced across grain — essential
Short-Grain Japanese Rice	1½ cups	Starch foundation — wash until clear
Soy Sauce	2 parts	Lacquer base
Worcestershire	1 part	Molasses + anchovy depth
Dry Sherry	1½ tbsp	Deglaze — lifts iron fond
Shallot	1 large	Paper-thin rings — renders in pork fat
Kewpie Mayo	½ cup	Emulsion base — salad
Sour Cream	½ cup	Lactic acid cutter — thins Kewpie
Romaine Lettuce	1 head	Ridged leaves hold the emulsion
Bell Pepper (sweet)	1 unit	Crunch + sweetness against lime
Cherry Tomatoes	1 pint	Burst of tomato acid per bite
Jalapeño	1 unit	Sharp front-of-mouth capsaicin
Cilantro	1 bunch	Full bunch — leaves AND stems
Green Onions	4–5 units	Mild allium layer in emulsion
Garlic	2–3 cloves	Raw, smashed — aromatic anchor
Lime	1–2 units	Acid calibration — start with 1

OPERATIONAL PHASES

PHASE ALPHA — THE LIGHT (MAKE FIRST)

01
Blend Kewpie mayo, sour cream, cilantro (leaves and stems), green onions, garlic, and lime juice until smooth. Taste. Adjust lime. The emulsion should be bright — if it tastes flat, it needs more lime, not more salt.
02
Chop romaine, bell pepper, and halved cherry tomatoes. Slice jalapeño thin.
03
Combine vegetables. Do not dress yet. Refrigerate the emulsion and the vegetables separately until ready to plate.

PHASE BETA — THE DARK

01
Cook rice per package instructions. Set aside covered.
02
Slice pork butt as thin as possible across the grain. If the butcher will do this, let them.
03
Heat cast iron to high. No oil — the pork fat is the medium.
04
Lay pork slices flat. Do not crowd. Paper-thin rings of shallot go in simultaneously.
05
Sear 2–3 minutes undisturbed. The shallot will render and crisp in the pork fat.
06
Deglaze with dry sherry — it will reduce in 30 seconds. Add soy sauce and Worcestershire in a 2:1 ratio. Let it lacquer — 60–90 seconds on high until it coats the pork and thickens visibly. Pull immediately.

ASSEMBLY — ADJACENT, NOT MIXED

01
Rice in a compact mound on one side of the plate. Pork and shallot over the rice.
02
Dress the cold salad immediately before plating — emulsion tossed through, not pooled.
03
Cold salad on the other side of the plate. Not touching the pork. Adjacent.
04
Serve immediately. The protocol depends on the temperature contrast. Do not let either component equilibrate.

SCIF FINDING — PP-002

Rich food without contrast becomes fatiguing after four or five bites. The palate adjusts. You stop tasting. Temperature contrast between components on the same plate does more flavor work than additional seasoning. This applies to everything you cook.

POST-OPERATION ANALYSIS

Field Rating: Pending full field evaluation — currently in testing

Protocol has cleared internal review. Full field evaluation report pending.

FIELD UTILITY — CLASSIFIED TOOL
SCALE THIS PROTOCOL
Adjust material quantities for your field operation size
Personnel Count:
BASE PROTOCOL
✓AssetBase (3)Scaled QtyRole
Pork Butt (thin-sliced)1 lb1 lbPrimary protein — slice thin across grain
Short-Grain Japanese Rice1 ½ cups1 ½ cupsStarch foundation
Soy Sauce4 tbsp4 tbspLacquer base (2 parts)
Worcestershire2 tbsp2 tbspUmami depth (1 part)
Dry Sherry1 ½ tbsp1 ½ tbspDeglaze medium
Shallot1 large1 largePaper-thin rings — renders in pork fat
Kewpie Mayo½ cup½ cupEmulsion base — salad
Sour Cream½ cup½ cupLactic acid cutter
Romaine Lettuce1 head1 headRidged leaves hold emulsion
Bell Pepper (sweet)1 unit1 unitCrunch + sweetness
Cherry Tomatoes1 pint1 pintTomato acid per bite
Jalapeño1 unit1 unitFront-of-mouth capsaicin
Cilantro1 bunch1 bunchFull bunch — leaves AND stems
Green Onions4 units4 unitsMild allium in emulsion
Garlic3 cloves3 clovesRaw, smashed — aromatic anchor
Lime1 unit1 unitAcid calibration — adjust to taste
Field Note: Soy sauce and Worcestershire are used in a 2:1 ratio — scale together. Lime quantity is to taste; start with 1 unit and adjust. Sherry deglazes one pan regardless of batch size.

Asset	Base (3)	Scaled Qty	Role
Pork Butt (thin-sliced)	1 lb	1 lb	Primary protein — slice thin across grain
Short-Grain Japanese Rice	1 ½ cups	1 ½ cups	Starch foundation
Soy Sauce	4 tbsp	4 tbsp	Lacquer base (2 parts)
Worcestershire	2 tbsp	2 tbsp	Umami depth (1 part)
Dry Sherry	1 ½ tbsp	1 ½ tbsp	Deglaze medium
Shallot	1 large	1 large	Paper-thin rings — renders in pork fat
Kewpie Mayo	½ cup	½ cup	Emulsion base — salad
Sour Cream	½ cup	½ cup	Lactic acid cutter
Romaine Lettuce	1 head	1 head	Ridged leaves hold emulsion
Bell Pepper (sweet)	1 unit	1 unit	Crunch + sweetness
Cherry Tomatoes	1 pint	1 pint	Tomato acid per bite
Jalapeño	1 unit	1 unit	Front-of-mouth capsaicin
Cilantro	1 bunch	1 bunch	Full bunch — leaves AND stems
Green Onions	4 units	4 units	Mild allium in emulsion
Garlic	3 cloves	3 cloves	Raw, smashed — aromatic anchor
Lime	1 unit	1 unit	Acid calibration — adjust to taste

PERSONAL ANNEX

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