Japanese Pork Quesadilla
Serves
4 portions
Total Time
3 hours
Prep Time
30 minutes
Cook Time
2 hours 30 minutes
About
Ingredients
Pork
2 lb. Pork shoulder, 2” dice
1/2 cup Kikkoman® Teriyaki Marinade & Sauce
1/2 cup Orange juice
1/2 cup Onion, small dice
2 ea. Garlic clove, smashed
1/8 tsp. Cinnamon, ground
1/8 tsp. Clove, ground
1/2 tsp. Cumin, ground
1 cup Monterey Jack cheese, shredded
8ea. Flour or corn 8-inch tortillas
Vegetable oil as needed
Directions
- Heat oven to 350ºF.
- Combine all the ingredients for the pork in a heatproof casserole dish and cover with foil. Poke a few small holes in the foil with the tip of a knife or a fork and bake for 2 hours until the pork is fork tender.
- Shred the meat, and drain some of the juices. Mix the shredded meat into the roasting juices and chill. When cold, mix in the cheese.
- Heat a skillet with a little oil, top one tortilla with the pork mixture, and place another tortilla on top. Fry on both sides until the cheese is melted. Cut into wedges and serve with your favorite salsa.
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