Sunday, April 19, 2015

Asian-Style Pork Nachos With Red Cabbage And Scallions

I think this recipe came up on Facebook.  I'm liking red cabbage at the moment, and it sounded so good, I thought we should have it.  Then I saw 10 Cups of oil.  We don't fry food often, and so I quickly saw various recipes that said you could make chips, baking them, so moving on.  I showed D and he said they looked good.

D made them, and I watched.

When they came out, yum!  Portions were huge (and could be made into 6, with more reasonable calories).  They tasted awesome, and we would have again.

Photo by ALB

Asian-Style Pork Nachos With Red Cabbage And Scallions

Adapted from Bon-Appetit
Servings: 4

Wonton Chips:
Vegetable oil for frying (about 10 cups) (didn't use)
6 ounces wonton wrappers, cut into triangles (used 9 oz)
(Used Pam, salt, Pepper and garlic powder)

2 tablespoons vegetable oil (used PAM)
6 cloves garlic, thinly sliced
1 serrano chile, thinly sliced
1 pound ground pork (used lean 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
1/2 cup sliced pickled jalapeños

Photo by ALB

Wonton Chips- Baked not fried
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me).  If you only have 1 baking sheet, you need to do this a few times.

Photo by ALB

Heat oil in a large skillet over high heat (use PAM). 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.

Nutrition Facts (from My Fitness Pal with my adaptations)
Calories: 729; Total Fat: 40 g; Saturated Fat: 17 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 136 mg; Sodium: 2740 mg; Potassium: 151 mg; Total Carbohydrate: 46 g; Dietary Fiber: 4 g; Sugars: 6 g; Protein: 44 g

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