The spicy pork belly elevates this dish to a whole other level!
Spicy Pork Belly Nachos
Ingredients
- ¼ cup gochujang sauce (spicy Korean red pepper paste)
- 2 tablespoons gochukaru (red pepper flakes)
- 1 tablepoon garlic powder
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons mirin (rice wine vinegar)
- 1 pound pork belly, cut into ¼-inch bite-sized chunks
- 8 ounces sour cream
- ¼ cup Chung Jung One Spicy Ketchup Sauce
- 8-10 ounces tortilla chips
- 8 ounces (or more) Colby and Monterey Jack shredded cheese
- 6-8 stalks green onion, thinly sliced
- 1-2 Korean green chili peppers, thinly sliced
- 1 avocado, diced
Preparation
- In a medium-sized bowl, mix together the gochujang sauce, gochukaru, garlic powder, soy sauce, sesame oil, and mirin. Mix until thoroughly combined. Add the pork belly chunks and mix until coated thoroughly. Cover and let sit for at least 20 minutes in the refrigerator.
- In the meantime, whisk together the sour cream and Spicy Ketchup Sauce in a small bowl. Cover and set aside in the refrigerator.
- Heat a large non-stick skillet over medium heat. Add the pork and cook until cooked through. The sauce will start to caramelize and edges will start to char. Take off the heat and set aside.
- Turn the broiler on high to preheat the oven.Adjust the rack so that it's at least 6 inches from the broiler.
- In a cast iron skillet (or a baking pan), layer half the amount of chips, then half the amount of cheese, half the amount of pork, and half the green onions. Then layer with the rest of the chips, the cheese, pork, more cheese and green onions.
- Place the skillet (or pan) into the oven and broil until the cheese melts, for about 2 minutes. Keep an eye on it, so it doesn't burn!
- Sprinkle with the green pepper slices and avocado. Add a dollop or 2 of the sour cream mixture and serve hot!
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