Coconut-Garlic Pork Quesadillas with Khmer Pickle Pico (Cambodian × Mexican)

Method

1. Cut the pork into thin strips 5 mm thick and 5 cm long. Mix the minced garlic, coconut milk, palm sugar, fish sauce, soy sauce and pepper, toss the pork in it and marinate in the fridge for 30 min; thin strips need only a short marinade.

   Add in this stepPork shoulder or collar (neck) 240 gGarlic cloves 3Coconut milk 60 mlPalm sugar (or light brown sugar) 2 tspFish sauce 1½ tspLight soy sauce 1½ tspBlack pepper 1 pinch

2. Make the pico: dice the cucumber (scrape out the seeds with a spoon), carrot and red onion into 5 mm pieces and finely chop the coriander and jalapeño (seed it for less heat). Toss everything in a bowl with the lime juice and salt. Like the pickles served with bai sach chrouk, its sharp crunch balances the sweet pork.

   Add in this stepCucumber ½Carrot 50 gRed onion ½Fresh coriander (cilantro) 8 gLimes 1Jalapeño 1Salt 1 pinch

3. Heat half the oil in a 24 cm frying pan over medium-high heat. Lift the pork out of the marinade (throw the leftover marinade away), spread it in the pan and stir-fry for 5 min, until the edges are caramelised and there is no pink inside. Move to a plate and wipe the pan clean.

   Add in this stepNeutral oil ¾ tbsp

   medium-high heat

4. On one half of each tortilla, layer a little cheese, some pork and more cheese, then fold into a half-moon. Brush a 26 cm, 2 batches pan thinly with the rest of the oil and cook the half-moons two at a time over medium heat, pressing lightly with a spatula and turning once, for 8 min in total, until golden and crisp outside and the cheese has fully melted. Cheese on both sides of the pork acts as glue so the filling doesn't fall out.

   Add in this stepFlour tortillas (20 cm) 4Monterey Jack or mozzarella, grated 100 gNeutral oil ¾ tbsp

   medium heat

5. Let the quesadillas rest for about a minute so the cheese sets slightly, then cut each into three wedges. Serve hot with the pico and sour cream.

   Add in this stepSour cream 2 tbsp