Crispy Rice Paper Chips with Sticky Pork

Crispy rice paper chips topped with tender, sticky pork glazed in a sweet and savory soy-ginger sauce. A bold and satisfying appetizer with rich flavor, balanced by crunch and fresh toppings.

Ingredients

Serves 4 (makes ~20–24 chips)

Rice Paper Chips

20–24 crispy rice paper chips (prepared using Crispy Rice Paper Chips (Base Method))

Sticky Pork

300 g pork (finely diced)
1 tsp finely grated ginger
1 garlic clove, finely grated
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp dry sherry (or white wine)
1 tbsp ketchup
1–2 tsp sugar or honey
1 tsp sesame oil

Toppings

Chili mayo
Pickled red onion
Sesame seeds
Optional: finely diced cucumber

Instructions

Prepare the crispy rice paper chips using Crispy Rice Paper Chips (Base Method).
Finely dice the pork into small, even pieces.
In a bowl, combine soy sauce, rice vinegar, ketchup, sugar or honey, sherry, sesame oil, ginger and garlic.
Add the pork and mix until evenly coated.
Let marinate for 10–15 minutes.
Cook the pork in a hot pan until fully cooked and slightly caramelized.
Let cool slightly before assembling.
Spoon the pork onto each rice paper chip.
Add a drizzle of chili mayo.
Top with pickled red onion and sesame seeds.
Add cucumber if using.
Serve immediately.