Prep 15 mins
Cook 20 mins
A lively fusion of Chinese and Latin flavors posted in response to a recipe request.
For the Pork
- 1 teaspoon toasted sesame oil
- 1 tablespoon peeled minced ginger
- 1 lb ground lean pork (95 percent lean)
- 2 tablespoons chinese chili-garlic sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame seeds
For the Nachos
- 4 -5 ounces corn tortilla chips
- 2 cups shredded muenster cheese or 2 cups mild cheese, of your choice
- 2 cups napa cabbage leaves, very finely sliced
- 4 teaspoons rice vinegar
- 1 green onion, chopped (or as much as desired)
- Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
- Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
- Break up the ground pork into chunks and place in pan.
- Stir in chili garlic sauce and the hoisin sauce.
- Continue to cook, stirring and breaking up the pork.
- Add the sesame seeds.
- Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips dont get soggy.
- (The pork mixture can be fried up to a day in advance and refrigerated).
- Preheat the oven to 475F.
- Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
- Sprinkle on the cheese and then the pork mixture.
- Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
- While the nachos are in the oven, toss the cabbage with the rice vinegar.
- Serve with green onion and the seasoned cabbage sprinkled on top.
My family and I really liked this recipe. The unusual combination was very tasty. I made it for supper and got good reviews! I am going to add it to my \
Yummy. Made both the pork version and cubed up tofu version for the vegetarians. The tofu version tasted better as the tofus absorbed the spices better. Will make it again!