Kalua Pig & Sweet Onion Quesadilla Recipe

Salt and wilt

Place the sliced napa cabbage and julienned carrot in a bowl. Sprinkle with kosher salt and toss. Let sit 15 minutes to draw out moisture, then rinse under cold water and squeeze out excess liquid.

Make kim chee mix

In a small bowl combine gochugaru, minced garlic, grated ginger, fish sauce, rice vinegar and water until a loose paste forms.

Combine and marinate

Toss the drained cabbage and carrot with the paste until evenly coated. Transfer to a jar or airtight container and refrigerate at least 30 minutes (best 2–4 hours) before using. This is a quick kim chee intended for immediate service.

Place diced mango, chili, honey, lime juice, rice vinegar, salt and 1 tablespoon water in a blender or small food processor. Pulse until mostly smooth but with some texture. Taste and adjust heat or sweetness. Chill until ready to serve.

Warm and season pork

If using refrigerated kalua pork, shred it and warm briefly in a skillet over medium heat with 1/2 tablespoon vegetable oil. Break apart with a spatula so it’s loose and heated through, about 3–4 minutes. Remove and set aside.

Sauté onions and garlic

In the same skillet add remaining 1/2 tablespoon vegetable oil and the thinly sliced sweet onion. Sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine pork and glaze

Return the warmed shredded pork to the skillet with the onions. Add soy sauce, rice vinegar and brown sugar, tossing to coat. Cook together 2–3 minutes so the flavors meld and some edges get lightly caramelized. Finish with black pepper. Remove from heat.

Heat pan

Preheat a large nonstick or cast-iron skillet over medium heat. Have butter and tortillas ready.

Assemble quesadillas

Lay a tortilla on a plate. Sprinkle about 3/4 cup mixed cheeses evenly over half the tortilla. Spoon about 3/4 cup of the kalua pig & onion filling over the cheese, then top with 1–2 tablespoons of drained quick kim chee (use less if very wet). Sprinkle another 1/4 cup cheese on top to help the top tortilla adhere. Fold the empty half of the tortilla over the filling to make a half-moon.

Cook quesadillas

Add 1/2 tablespoon butter to the hot skillet and swirl to coat. Carefully transfer the assembled quesadilla to the skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Add remaining butter and repeat with remaining tortillas and fillings, wiping skillet if needed to prevent burning.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut into 3 wedges each.

Plate

Arrange wedges on a platter. Spoon mango chili sauce into a small bowl or drizzle lightly over wedges. Garnish with micro cilantro and serve lime wedges on the side.