Description
This Okinawan meets Mexican fusion is always popular. It was printed in the Honolulu Star-Bulletin, September 1, 2010
Ingredients
3 pounds pork butt
For the braising liquid
½ cup shoyu
1 cup water
⅜ cup sugar
1 tablespoon sake
1½ teaspoons miso (we use white miso)
1½ teaspoons grated ginger
1½ teaspoons grated garlic
For the quesadillas
Flour tortillas
¼ small green cabbage, shredded
2 tablespoons finely chopped green onion
Sesame oil
Shredded Mexican blend cheese
Chinese parsley (cilantro)
Instructions
To make the pork
Trim the pork butt of visible fat and cut into thirds.
In a crock pot, mix the braising liquid ingredients. Put pork in braising liquid. Turn crock pot on high and let cook for one hour. Turn heat down to low and let cook for 4-6 hours.
Remove pork from braising liquid and shred meat.
To make the quesadillas
Lightly sauté cabbage and green onions. Use a little sesame oil for flavor (careful because sesame oil burns easily).
To assemble quesadillas, layer pork, cabbage, cheese, and Chinese parsley on half a flour tortilla. Fold the tortilla in half. Grill on a lightly oiled griddle until golden brown and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 7 hours, 10 minutes
- Category: Main Dishes
- Cuisine: Okinawan, Mexican
Nutrition
- Calories: 528.90
- Sugar: 9.77 g.
- Sodium: 172.04 mg.
- Fat: 34.91 g.
- Saturated Fat: 12.72 g.
- Carbohydrates: 10.79 g.
- Fiber: 0.24 g.
- Protein: 40.45 g.
- Cholesterol: 149.61 g.
Keywords: Okinawan, miso, pork butt, soy sauce