Kalua Pig Quesadilla Recipe

Season and sear

Pat the pork shoulder dry. Rub the 2 tbs salt evenly over the meat and brush with 1 tbs liquid smoke. Heat 1 tsp vegetable oil in a heavy skillet over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side.

Braise

Transfer the seared pork to a slow cooker or Dutch oven. Add 1 cup water, cover, and cook on low for 6–8 hours (slow cooker) or braise in a 300°F (150°C) oven for 3–4 hours, until the meat is very tender and pulls apart easily.

Shred and finish

Remove pork, reserve 1/4 cup of the braising liquid, and shred the meat with two forks. Toss shredded pork with reserved juices and a little additional liquid smoke to taste (about 1/2–1 tsp) to replicate the smoky Kalua profile. Keep warm until assembly.

Salt the napa cabbage: toss the sliced napa cabbage with 1 tsp sea salt in a bowl and let sit 20 minutes. Rinse briefly under cold water, then squeeze out excess water.

Mix kimchee paste: in a separate bowl combine minced garlic, grated ginger, 1 tbs gochugaru, 1 tsp fish sauce, thinly sliced daikon, and scallions. Add the drained cabbage and mix thoroughly so vegetables are evenly coated.

Marinate: pack mixture into a jar or airtight container, press down to remove air, and refrigerate for at least 2 hours and up to 24 hours for a bright, quick kimchee. Shake or stir once before using. (This is a quick refrigerator kimchee; for deeper flavor ferment 2–4 days at cool room temperature.)

Whisk together 1 cup poi and 1 cup sour cream until smooth. Add 1 tbs lime juice, 1 tsp honey, and 1 tsp salt. Taste and adjust acidity or sweetness. Chill until ready to serve. If poi is very thick, whisk in 1–2 tbs water to reach a drizzling consistency.

Bloom chiles: place 4 dried chiles in a small heatproof bowl. Pour 1 tbs hot oil over them and let sit 5 minutes to bloom aroma (be cautious—oil can sputter).

Finish sauce: add 2 tbs rice vinegar, 4 tbs water, and 1 tsp salt to the chiles. Let steep 10 minutes. Strain if you prefer a clear chili water, or pulse quickly in a blender for a slightly thicker, rosier liquid. Adjust salt to taste. Keep at room temperature for serving.

Prepare cheese and filling: combine 2 cups shredded sharp cheddar and 1 cup shredded mozzarella in a bowl. Mix in 2 cups shredded kalua pig (warm) and 1/2 cup drained kim-chee (adjust to taste; kim-chee gives brightness and moisture).

Build quesadillas: lay one 10-inch tortilla on a work surface. Sprinkle a thin layer (about 1/4 cup) of cheese over half the tortilla, add about 1/2 cup of the kalua pig + kim-chee mixture, then top with another 1/4 cup cheese (this helps the top and bottom stick together). Fold the tortilla over to close.

Cook: heat a large skillet or griddle over medium heat and add 1/2 tsp butter or oil. Place folded quesadilla in the skillet and cook until golden brown and cheese is melted, about 2–3 minutes per side. Repeat with remaining tortillas and filling, adding more butter or oil as needed.

Slice and finish: transfer cooked quesadilla to a cutting board, let rest 1 minute, then slice into 4 wedges. Repeat for remaining quesadillas.

Plate and garnish: serve each quesadilla with a drizzle or dollop of poi crema, a spoonful of house kim-chee on the side, and 1–2 teaspoons of chili pepper water drizzled over or served on the side. Garnish with chopped cilantro if desired.