Name: Pork Nachos With Red Cabbage and Wonton Chips
Yield: 4 to 6 Servings
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

Alex Lau

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 notes