Okinawan Shoyu Miso Pork Quesadillas
A couple of years we had friends visiting and my sister suggested making quesadillas with a slow-cooked Asian pork. I admit it sounded just okay to me and I was a little skeptical. Shows you what I know, it turned out to be a hit.
Rafute is Okinawan Shoyu Pork. It's traditionally made with shoyu (soy sauce), bonito broth, and maybe some sake or mirin, ginger, and brown sugar for flavoring. My sister uses a recipe found in the Star Advertiser newspaper as a guide. Included in that article is the quesadilla recipe from Russell Siu, owner and executive chef of my favorite Hawaii restaurant, 3660 on the Rise. Here is our version:
We start by trimming a 3-pound pork butt and cutting it into thirds.
In a crock pot we mixed the braising ingredients then placed the pork into the liquid. We set the crock pot to high and let it cook for an hour then turned it down to low and let it cook for at least another 3 hours.
|Some of the braising liquid ingredients|
include shoyu, ginger, and miso
|Pork submerged in the braising liquid|
(we love these crock pot liners for easy clean up)
|Our mother's original crock pot, at least 25 years old|
and still going strong
Once the pork was cooked we removed it from the braising liquid and shredded it. The pork is so tender we barely needed to do anything, it was falling apart. Then we prepped the vegetables and assembled everything. Oddly enough it's the veggies that really make the difference in the final product.
|Prepping the vegetables|
|A quick fry on the griddle|
|Ready to eat|