PORK QUESADILLA

PREPARATION AND COOKING: 3 HOURS / SERVES 2

canola oil for frying 2kg pork shoulder, deboned salt and ground black pepper 100g spicy sesame marinade

1 x store-bought 25cm flour tortilla 60ml (¼c) grated cheddar cheese 60ml (¼c) grated mozzarella cheese 2 batches quesadilla filling (see recipe, right) garlic mayonnaise fresh coriander

Preheat the oven to 190ºC.

1 On the stovetop, heat a little canola oil in a heavy-based ovenproof pot over medium heat.

2 Season the pork with salt and pepper and place it in the pot. Brown it on all sides until golden, then remove from the pot and rub all over with the spicy sesame marinade. Return the pork to the pot and add some water to cover about a quarter of the shoulder. 3 Put on the lid and

place the pot in the oven for 2½–3 hours, checking the water level every 30 minutes. Add a little more water if needed.

4 When cooked, transfer the pork shoulder to a tray to cool slightly. 5 Return the pot to the stovetop over medium heat and reduce the liquid until thick. While the sauce reduces, shred the pork into a bowl. When thickened, strain the sauce through a sieve into the bowl with the pulled pork. Mix gently and season to taste.

6 Place the tortilla onto a flat surface. Mix the cheeses and sprinkle over one half of the tortilla, leaving about 1cm around the edges. Scatter the pulled pork over the cheese and cover with the quesadilla filling. Add dollops of garlic mayonnaise and then fold over the other half of the tortilla, creating a halfmoon shape.

7 Heat a large, non-stick frying pan over medium heat. Carefully place the quesadilla into the pan and allow it to toast gently to a beautiful golden-brown. Flip over and cook on the other side. Place the toasted quesadilla onto a chopping board, cut in half and garnish with coriander.

QUESADILLA FILLING 30ml (2T) canola oil 20g red bell pepper, deseeded and sliced 20g white onion, sliced

5ml (1t) salt 1ml (¼t) ground cumin

4ml (¾t) chilli flakes

1ml (¼t) cayenne pepper

1 Heat the canola oil in a large frying pan over medium-high heat.

2 When the oil starts to smoke, add the bell pepper and onion and cook for about 1 minute. They should start colouring almost straightaway. This is a good thing as it adds a beautiful smoky flavour.

3 Next, add the remaining ingredients and cook for a further 30 seconds. Remove from the heat and allow to cool.