Eureka Nachos

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

Tortilla chips

Thick barbecue sauce of your choice

1/2 pound grated ricotta salata

Fresh cilantro

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