Main ingredients 🥩
leftover bossam (boiled pork)nacho chipsfrying oilapplefigonionpickled cucumberpaprika powdersweet chili saucesriracha saucegreen onion
Striker Chef's Crispy Bossam Nacho Fry
A fusion beer snack featuring leftover boiled pork fried crispy like bacon, served with a tangy fruit salsa and nacho chips.
🙋 Recommended for
- ⭐ Those who want to transform cold leftover bossam from delivery into a trendy and unique dish.
- ⭐ Those who need an impressive and easy finger food snack for a wine or beer home party.
Ingredients needed 🛒2 servings
- 200g leftover bossam (boiled pork)
- 1 bag of nacho chips
- frying oil as needed
- 1/4 apple
- 1 fig (or seasonal fruit)
- 1/8 onion
- 3 pickled cucumbers
- a pinch of paprika powder
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
- 1 stalk green onion
Recipe 🍳
- Cut the cold leftover pork into thick, bite-sized pieces without breaking them.
- Thinly julienne the apple. Dice the fig, onion, and pickled cucumbers into 0.5 cm cubes to make a fruit salsa.
- Add oil to a pan to a depth of about 1 cm and heat to 160-170°C. Fry the sliced pork until the surface is crispy and brown like bacon.
- Drain the fried pork on a wire rack to remove excess oil, then lightly sprinkle with paprika powder for aroma.
- On a large serving plate, generously spread out the crispy nacho chips.
- Pile the fried pork on top of the nacho chips. Evenly scatter the julienned apple, diced onion, pickled cucumbers, and fig salsa over the pork.
- Drizzle the sweet chili sauce and sriracha sauce in a zigzag pattern for a nice presentation.
- Finally, sprinkle the chopped green onion over the entire dish for garnish.
- Cut leftover bossam into pieces; dice apple, fig, and vegetables to make salsa.
- Fry the pork in 165°C oil until golden and crispy like bacon; drain oil.
- Spread nacho chips on a plate; top with fried pork and fruit-vegetable salsa.
- Drizzle chili sauce and sriracha in a cross pattern, then top with green onions to complete the snack.
Cooking tips 💡
- Since the pork is already cooked, frying too long will dry it out and make it hard. Fry over medium heat just until the surface colors quickly, then remove to keep the outside crispy and inside moist.
- The tanginess of the apple and the subtle sweetness of the fig perfectly neutralize the greasiness of the fried pork, so don't skimp on the salsa.
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