Ingredients:
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
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 onions, chopped ( or as much as desired)
Directions:
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 don’t 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.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.