Recipe by Aiden Pienaar

by Tia

Serves: 2


  • canola oil for frying
  • 2kg pork shoulder, deboned
  • salt and ground black pepper to taste
  • 100g spicy sesame marinade
  • 1 x store-bought 25cm flour tortilla
  • ¼ cup (54g) grated cheddar cheese
  • ¼ cup (54g) grated mozzarella cheese
  • 2 batches quesadilla filling
  • garlic mayo
  • fresh coriander to garnish


Makes 1/3 cup


  • 1 tablespoon chopped garlic
  • 2 teaspoons sesame oil
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • ½ tsp ground black pepper
  • 1 tablespoon white wine vinegar


  1. Mix all the ingredients in a bowl until well combined.
  2. Store in the fridge in an airtight container for up to a week


Serves: 1


  • 2 tablespoons canola oil
  • 20g red bell pepper, deseeded and sliced
  • 20g white onion, sliced
  • teaspoon salt
  • ¼ teaspoon ground cumin
  • ¾ teaspoon chilli flakes
  • ¼ teaspoon cayenne pepper


  1. Heat the canola oil in a large frying pan over medium to 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 straight away. 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

TOP TIP: Do not add the spices too early, or they will scorch and burn and turn the whole dish bitter.


MAKES: 4 cups

  • 12 egg yolks
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic
  • 4 teaspoons salt
  • 800ml canola oil
  • ¼ cup white wine vinegar
  • lime juice to taste


  1. Place the egg yolks, mustard, garlic and salt in a food processor and blitz until smooth.
  2. With the blender running, slowly drip in the canola oil until the mixture starts to thicken and emulsify into a mayonnaise. At this point, you can pour in the oil in a thin stream.
  3. Add half the vinegar and taste (you may not need the rest). Season with more salt and a little lime juice if needed. The mayonnaise should be smooth, thick and slightly tangy.
  4. Store in the fridge in an airtight container for up to 3 weeks.


  1. Preheat the oven to 190ºC. On the stovetop, heat a little canola oil in a heavy-based ovenproof pot over medium heat.
  2. Season the pork shoulder with salt and black pepper and place it into the pot. Brown it on all sides until a deep golden colour, then remove the pork from the pot and rub it 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 2.5–3 hours, checking the water level every 30 minutes. Top up with 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.
  6. When thickened, strain the sauce through a sieve into the bowl with the pulled pork. Mix gently and check for seasoning.
  7. Place the tortilla on 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 mayo and then fold over the other half of the tortilla, creating a half-moon shape.
  8. Heat a large, non-stick frying pan over medium heat. Carefully place the quesadilla in the pan and allow it to toast gently to a beautiful golden-brown colour. Flip over and cook the other side. Place the toasted quesadilla onto a chopping board, cut in half and garnish with fresh coriander.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!