Roys Kalua Pork Quesadillas With Smoked Mozzarella... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roy's Feasts from Hawaii by Roy Yamaguchi Ingredients:
1 salmon fillet, about 5 oz |
3 tbs seal salt |
2 tbs thinly sliced scallions |
1 maui onion, finely diced |
3 roma tomatoes, peeled, seeded, and finely diced |
2 lbs pork shoulder or pork butt |
3 tbs sea salt or kosher salt |
8 corn tortillas |
8 oz smoked mozzarella cheese, thinly sliced |
1/2 cup garlic spinach (see recipe on my page) |
2 avocados, peeled, pitted, and thinly sliced |
Directions:
1. Sprinkle the salmon fillet with the sea salt (3 tbs) , submerge in cold water, and refrigerate for 4 to 12 hours (overnight works well).
2. Drain off water and finely chop salmon. Combine with scallions, onion, and tomatoes and reserve the in the refrigerator.
3. Prepare the grill. Coat the pork heavily with the salt (3 tbs), place in a heavy all-metal pot or saucepan, and add enough water to come to about 1/3 of the way up the sides (meat should NOT be covered with water).
4. Place the pot on the grill, cover the grill and slowly cook over low heat for about 3 hours.
5. Replenish the coals by adding fresh dry coals periodically. The meat should be pale in color, plump, and soft (you could also cook the meat in a smoker).
6. Remove the pork and when cool enough shred the meat in long strips.
7. To prepare the quesadillas, place 4 tortillas on a work surface, layer with the cheese, garlic spinach, avocado, and pork (about 1/2 cup pork per quesadilla), and top with another tortilla.
8. Heat a cast-iron or non-stick skillet and cook the quesadillas over low heat for about 1 1/2 minutes on each side, or until the cheese melts and everything is warmed through.
9. To serve, cut each quesadilla into quarters and arrange in the center of each serving plate. Garnish with Lomi Lomi Salmon.
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