1/4 cup white wine or champagne vinegar (not red wine vinegar)
1/4 cup sugar
2 red onions, sliced thinly
1/2 pound pulled pork
Thick barbecue sauce of your choice
1/2 pound grated ricotta salata
1. Combine the vinegar, sugar and sliced onions. The thinner you slice the onions, the faster they will pickle. Let sit for 4-6 hours.
2. Heat the meat.
3. Place tortilla chips on a serving platter. In each tortilla chip, place a small amount of meat, followed by a dollop of barbecue sauce, drained pickled onion and a sprinkling of ricotta salata. Garnish with cilantro.
-- Gaines Dobbins, Eureka restaurant, San Francisco