Ingredients for 6 servings
PORK BELLY
- 1 lb pork belly(455 g) (Marbella)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons red pepper powder
- 1 tablespoon honey
- 1⁄3 cup kimchi juice(80 mL)
NACHOS
- 2 cups tortilla chips(200 g)
- 1 cup cheddar cheese(100 g) (Collier’s)
- 1 cup monterey jack cheese(100 g) (Collier’s)
- 1 cup kimchi(70 g), chopped
- 1⁄2 cup red onion(75 g), chopped
- 1⁄3 cup sour cream(75 g) (Fiorella)
- 1⁄4 cup kimchi juice(60 mL)
- 1⁄4 cup tomato(50 g), diced
- 1⁄4 cup scallion(25 g), minced
Directions
Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and 1⁄3
cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
Pan-fry pork belly until fat has rendered and crispy.
Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on
the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some
chopped red onions. Repeat.
Melt the cheeses under the broiler until crispy and bubbly.
Mix together the sour cream and remaining 1⁄4 cup (60 ml) kimchi juice and drizzle
on top of the nachos.
