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85% would make again

Korean-Style Pork Belly Nachos


for 6 servings

Pork Belly:

  • 1 lb pork belly (455 g)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons red pepper powder
  • 1 tablespoon honey
  • ⅓ cup kimchi juice (80 mL)


  • 2 cups tortilla chips (200 g)
  • 1 cup cheddar cheese (100 g)
  • 1 cup monterey jack cheese (100 g)
  • 1 cup kimchi (70 g), chopped
  • ½ cup red onion (75 g), chopped
  • ⅓ cup sour cream (75 g)
  • ¼ cup kimchi juice (60 mL)
  • ¼ cup tomato (50 g), diced
  • ¼ cup scallion (25 g), minced

Nutrition Info

    Calories 912
    Fat 70g
    Carbs 44g
    Fiber 5g
    Sugar 6g
    Protein 27g

Estimated values based on one serving size.


  1. Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and ⅓ cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
  2. Pan-fry pork belly until fat has rendered and crispy.
  3. 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.
  4. Melt the cheeses under the broiler until crispy and bubbly.
  5. Mix together the sour cream and remaining ¼ cup (60 ml) kimchi juice and drizzle on top of the nachos.
  6. Enjoy!

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