Cider-Braised Pork Belly Quesadillas Recipe

Name: Cider-Braised Pork Belly Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Pork Belly; 2 teaspoons Canola Oil; 16 ounces, fluid Apple Cider; 1- 1/2 ounce, weight Veal Demi-glace (optional); 2 cloves Garlic, Crushed; 1 leaf Bay Leaf; 1 Medium Red Onion, Thinly Sliced; 5 whole Black Peppercorns; 1 cup White Vinegar; 1/2 pounds Havarti Cheese, Sliced; 2 Burrito Sized Tortillas

Servings: persons

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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1- 1/2 pound Pork Belly, 2 teaspoons Canola Oil, 16 ounces, fluid Apple Cider, 1- 1/2 ounce, weight Veal Demi-glace (optional), and more.

Yes, Cider-Braised Pork Belly Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cider-Braised Pork Belly Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions