Kalua Pork Quesadillas With Tomato And Avocado Salsa Recipes

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

TOMATO AND AVOCADO SALSA

Steps:

• Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

KALUA PORK QUESADILLAS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350 degree F.
• In a skillet, saute kalua pork, onion, and won bok until done.
• On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese.
• Top with the remaining wrappers; press to seal.
• Combine garlic and butter.
• On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter.
• Place a quesadilla in pan to brown.
• Flip quesadilla and place skillet in oven until cheese melts.
• Cook the remaining quesadillas.
• Cut each quesadilla into quarters; top with Tomato and Avocado Salsa.
• Tomato and Avocado Salsa:.
• Combine all ingredients and serve with Kalua Pork Quesadillas.
• Makes 3 cups.