Tortilla chips are so last year — try crispy rice instead, piled high with marinated pork and a delectable chili sauce.
Servings: 4 to 6
Crispy rice crackers
3 cups cooked rice
Sweet and spicy chili sauce:
1/4 cup rice vinegar
1/3 cup sugar
1/2 cup water
3 garlic cloves, finely minced
4 bird's eye chilies, finely minced
2 tablespoons shallot, finely chopped
1 tablespoon brown sugar
4 garlic cloves, smashed
1 tablespoon ginger, grated
12 tablespoons white pepper
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 1/2 pounds pork shoulder, cut into 3/4-inch cubes
Diced red onions
Rough chopped roasted peanuts
Let's get Cooking...
Make the crispy rice crackers:
Place a cast-iron skillet over low heat. Drizzle over enough oil to cover the pan. Spread a thin, packed layer of rice on the pan, pressing down lightly. Cook for 15 minutes, then carefully flip to the other side. Cook for another 5 minutes. Remove and cool on a wire rack. Break apart into desired size.
Make the sweet and spicy chili sauce:
Combine all ingredients in a saucepan over medium heat. Simmer for 10 minutes. Set aside until ready to use.
Make the pork:
In a large mixing bowl, combine the shallot, brown sugar, garlic cloves, grated ginger, white pepper, fish sauce, soy sauce and oyster sauce. Add the pork shoulder and toss to coat. Cover and refrigerate; marinate for at least 45 minutes.
Thread the pork pieces onto your soaked bamboo skewers. Grill for 6 to 8 minutes or until nicely charred and cooked through.
Start with a layer of crispy rice crackers and layer on the grilled pork. Top with cucumbers, red onions, peanuts and cilantro leaves. Drizzle on some chili sauce and serve with lime wedges.