Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.
Recipe information
Yield
4 to 6 Servings
Ingredients
Wonton Chips
Pork
Assembly
Special Equipment
Preparation
Wonton Chips
Step 1
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.
Pork
Step 2
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.
Assembly
Step 3
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.
Step 4
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.
