These are such a fun change-up from the traditional nachos. Great for football day.
They're not hard to make, but you do want to cook the meat ahead of time.
Cut the pork shoulder into cubes.
Season with all the yummy spices.
Next you'll want to get a good sear on all sides. I cooked them in batches.
Put them back into the pot and pour in the stock, cover and stick it in the oven.
Here's what it looks like after it cooks. All the broth condenses down to a wonderful sauce in the bottom of the pot.
I actually separated the fat from the sauce. There wasn't a ton of it, so I imagine it would be no biggy if you choose not to.
After you shred it, mix in an entire jar of hoisin sauce. Yum!
It was a lot of fun frying the wonton wrappers. They only took seconds to cook.
Make sure to turn them half way through.
Don't these look good. So simple with HUGE flavor. The slaw was super delicious, I could eat it on its own.
To top the whole thing off, I mixed up a little chili sauce with some thai sweet chili sauce and a little water, then drizzled it over the top.
Here's the way I like to eat mine,,,,very little meat and a ton of slaw. This wrapper got a little dark but was still delicately crisp and scrumptious.
For the pork:
2 pounds pork shoulder
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
2 tsp salt
2 tsp ground black pepper
4 cups chicken stock
1 jar of hoisin sauce
For the slaw:
1 head of Napa cabbage, shredded
1/4 cup rice wine vinegar
3 tbsp sesame oil
3 tbsp sugar dissolved in water
For the wontons:
1 package wonton wrappers
3 cups vegetable oil
Preheat oven to 400*.
Cut pork into 2 inch pieces, and season with ginger, cinnamon, cloves, salt and pepper.
In a large sauce pot, pour in 2 tbsp of vegetable oil, and sear the outside of the pork. Make sure you don't overcrowd the pot, so you may need to sear them in batches.
Pour in the stock, cover and cook for 2 hours.
Shred pork with forks and mix with the hoisin sauce.
In a large bowl, combine rice wine vinegar, sesame oil, and sugar and stir together until sugar dissolves. Toss Napa cabbage in the mixture and set aside.
In a large sauce pot, heat the oil and fry wrapper to golden brown, trying to keep their shape square. Dry on paper towels.
Place one small scoop of pork on wanton crisp, finishing each with a small pinch (or large pinch) of Napa cabbage slaw.