Chimichanga

1. Lay out the flour tortillas.
2. Evenly portion the pork, lomi salmon and cheese on 1/3 of each tortilla.
3. Make sure not to get excess liquid on the tortilla.
4. Roll up the filling like a burrito.
5. Keep the flap side down.
6. Heat a pan with olive oil to medium heat.
7. There should be about a quarter inch layer.
8. When hot, place the chimichanga in the pan fold side down.
9. Fry until golden brown.
10. About 3 minutes.
11. Turn over and repeat.
12. Drain on a towel.
13. Continue with the rest of the chimichanga.

Minted Mango-Pineapple

1. Peel the mangoes, cut off the flesh and dice into 1/4" cubes.
2. Clean the pineapple and dice the pineapple into 1/4" cubes.
3. In a bowl, combine the cut fresh fruits with the remaining ingredients; mix well and reserve.

Chili Pepper Sour Cream

1. Combine evenly, season with salt and pepper.
2. Reserve.
3. To serve, neatly lay out the chimichanga.
4. Portion the Minted Mango-Pineapple salsa over the chimichanga.
5. Drizzle with the sour cream.