Asian-Style Pork Nachos with Red Cabbage and Scallions

chips nachos super bowl heritage pork snack pork

Dawn Perry

4 to 6 Servings

Source

Ingredients

Vegetable oil for frying (about 10 cups)

6 ounces wonton wrappers, cut into triangles

2 tablespoons vegetable oil

6 cloves garlic, thinly sliced

1 serrano chile, thinly sliced

1 pound ground pork

Kosher salt, freshly ground pepper

4 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon fish sauce (such as nam pla or nuoc nam)

1 teaspoon sugar

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

⅛ head red cabbage, cored, very thinly sliced

1 bunch scallions, thinly sliced

1 cup cilantro leaves with tender stems

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

Kosher salt, freshly ground pepper

½ cup sliced pickled jalapeños

Deep-fry thermometer

Method

Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 350°. Working in batches, add wontons to oil and fry, stirring gently, until chips are puffed and golden, 1–2 minutes. Transfer to a paper towel–lined rimmed baking sheet and let cool.

Heat oil in a large skillet over high heat. Add garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up into smaller pieces with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add lime juice, soy sauce, fish sauce, and sugar and cook, stirring, until liquid is reduced and glazes pork, about 3 minutes. Transfer to a medium bowl.

Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of pork, then half of each cheese. Repeat layering with remaining chips, pork, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.

While nachos cook, toss cabbage, scallions, and cilantro with vinegar and sesame oil; season with salt and pepper. Serve nachos topped with cabbage mixture and pickled jalapeños.