Crispy Pork Chicharron Cabbage Bowl
Indulge in the perfect combination of crispy pork chicharron, tangy sour cream, crunchy blooming onion, zesty buffalo sauce, and refreshing cabbage in this delectable chow mein bowl. Each bite offers a burst of flavors and textures that will surely keep you wanting more!
ingredients
- 1 lb pork chicharron
- 1 small head of cabbage, shredded
- 1 cup sour cream
- 1 large blooming onion
- 1 cup sour pickle slices
- ½ cup buffalo sauce
- 4 cups cooked chow mein noodles
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
Arrange the pork chicharron on the baking sheet, ensuring they are spread out evenly. Bake for 10-15 minutes or until they are crispy.
- 3.
In a large bowl, combine the shredded cabbage, sour cream, and sour pickle slices. Mix well until the cabbage is evenly coated.
- 4.
Cut the blooming onion into thin slices and separate the layers.
- 5.
In a separate small bowl, mix the buffalo sauce with the blooming onion slices until they are fully coated.
- 6.
Heat a large skillet over medium heat and add the buffalo sauce-coated blooming onion. Sauté for 5-7 minutes, stirring occasionally until the onion is crispy and the sauce has thickened.
- 7.
To assemble the chow mein bowls, divide the cooked chow mein noodles among 4 bowls.
- 8.
Top each bowl with a generous amount of the cabbage and sour cream mixture.
- 9.
Sprinkle the crispy pork chicharron over the top and garnish with the buffalo sauce-coated blooming onion.
- 10.
Serve immediately and enjoy this irresistible combination of flavors and textures!
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