-
1
For the braised pork belly: Cut the pork belly in half.
-
2
Heat the canola oil in a medium-sized saute pan on medium heat.
-
3
Add the pork and brown on all sides.
-
4
Place in a 3-quart crockpot.
-
5
Pour enough cider into the crock to come up to 1/8 from the top of the pork.
-
6
Dont completely submerge the meat.
-
7
Add the demi-glace (optional), garlic and bay leaf.
-
8
Set on low and braise for 8 hours, turning every couple of hours.
-
9
Remove pork from the braise and let it sit for 5 minutes.
-
10
Remove the top layer of fat and discard.
-
11
Shred with a fork.
-
12
For the pickled onions: Place the sliced onion in a small saucepan along with the peppercorns and cover with white vinegar.
-
13
Bring to a boil, then reduce to a simmer.
-
14
Simmer for 15 minutes and turn off the heat.
-
15
Let it cool in the vinegar.
-
16
For the assembly: Place half of the slices of Havarti cheese on one half of each tortilla.
-
17
Youll need to overlap the cheese to fit into the one side of the tortilla.
-
18
Top with the pickled onions (make sure to cover most of the cheese in a single layer).
-
19
Add some shredded pork over the onions.
-
20
Fold the tortillas over to create a half moon and cover the fillings.
-
21
Heat a cast iron pan or griddle and place the tortillas on the griddle on medium heat.
-
22
Weigh the tortillas down with another pan.
-
23
Let the tortillas crisp up (this should only take a little over a minute).
-
24
Flip over and toast the other side.
-
25
Remove from the pan and slice into 3 triangles each.
