Pork Belly Pastor Quesadilla Recipe
Make Pork Belly Pastor Quesadilla Recipe in just 2h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly Marinade
Quesadilla Fillings
Method
Marinating the Pork Belly
- 1
Prepare marinade
In a bowl, whisk together orange juice, pineapple juice, achiote paste, minced garlic, orange zest, ground guajillo, cumin, smoked paprika, black pepper, and salt until smooth.
- 2
Marinate pork
Score the pork belly skin lightly. Place in a nonreactive container and pour marinade over, ensuring all surfaces are coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Roast to render
Preheat oven to 300°F (150°C). Transfer pork belly with marinade to a baking dish. Roast uncovered until the fat renders and meat reaches 165°F (74°C), about 2.5 to 3 hours. Baste once midway.
- 4
Shred and crisp (optional)
Let pork cool slightly, then shred. Return to oven on a sheet pan at 425°F (220°C) for 8–10 minutes to crisp edges.
Assembling the Quesadilla Fillings
- 5
- 6
Mix fillings
In a bowl, combine shredded pork belly, roasted poblano, sautéed onions, chopped cilantro, and a light splash of hot sauce if desired.
Cooking the Quesadillas
- 7
Assemble quesadillas
Lay one tortilla in a large skillet over medium heat. Sprinkle a thin layer of Oaxaca or mozzarella cheese on half the tortilla, add the pork mixture, more cheese, and finish with cotija. Fold the tortilla over.
- 8
Cook and flip
Cook 2–3 minutes per side, pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas.
- 9
Serve
Cut into wedges and serve with lime wedges, cilantro, and a light hot sauce or crema if desired.
