Pork Quesadilla

Ingredients:

Quesadilla

• 4 large whole wheat tortillas
• 2 cups chopped cooked pork, recipe below
• 1/2 red onion, chopped
• 1/2 cup chopped pickled jalapeños (save the marinade)
• 2 tbsp. grated cheese mixture

Baked pork neck

• 1 cut of pork neck weighing 1-1.5 kg.
• 3 tbsp. l. olive oil
• 3 tablespoons chopped garlic

Spicy yogurt

• 1 tbsp. low-fat yogurt
• Zest and juice of 1 lime
• 3 tbsp chopped cilantro
• 2 teaspoons chipotle (smoked red jalapeño pepper) in adobo sauce

Preparation:

1. Soak the onions in the jalapeño marinade for about 10 minutes. Drain.
   
   Spicy yogurtCombine yogurt, lime zest and juice, cilantro, and adobo sauce in a small bowl and stir until well combined. Season with salt and pepper.
2. Heat a grill pan and spray it with cooking spray.
   
   QuesadillaIn a large bowl, combine the jalapeño, onion, pork, and cheese. Divide the mixture among the tortillas. Drizzle with olive oil and place on a grill pan. Grill for about 3 minutes, until the cheese is melted and the tortillas begin to brown. Flip and grill for another 3 minutes.
3. Remove quesadillas from the grill pan, cut each into quarters and serve with yogurt and salsa sauce.
   
   

   Braised pork neck in the oven

   
   Preheat oven to 220°C.
   
   In a small bowl, combine olive oil, garlic, salt, and pepper. Using a pastry brush, coat the entire pork neck with the mixture.
   
   Place the pork on the grill. Roast for 20 minutes, then reduce the temperature to 325°F (160°C). Continue roasting for about 4 more hours, until a candy thermometer inserted into the meat reads 185°F (85°C). Remove the pork from the oven and let it rest for about 30 minutes until it is cool enough to slice.