Recipe: Ultimate Pork Belly Nachos
Forget every plate of nachos you've eaten up to this point. These are a game changer. Pork belly takes this to the next level. Remember to layer your nachos, even one plain nacho on a plate of nachos is unforgivable.
The Pork Belly
- 500 g pork belly
- 2 tsp chilli flakes
- 1 tbsp smoked paprika
- 1 tbsp butter
- 330 ml pale ale
- 300 ml chicken stock
- 1 lime
- 1 tbsp smoked tabasco
- 100 g cheddar cheese
- 2 bags tortilla chips
- 50 g jarred jalapenos
- 2 scoops guacamole
- 2 scoops salsa
- 2 scoops sour cream
Preheat The Oven
Preheat the oven to 160ºC
Fry The Pork Belly
Rub the pork belly with the chilli flakes and smoked paprika along with some salt and pepper.
Heat the butter in a frying pan until it’s bubbling, then add the pork. Keep it sizzling at a medium - high heat until it’s well browned all over.
Simmer The Pork
Pour the ale and stock into a saucepan big enough to add the pork.
Bring them up to a simmer, then add the pork. Squeeze in the lime and add a lid then stick the pan in the oven.
Cook for 2 hours until tender.
Pull The Pork
Remove the pork from the pan once cooked.
Place the pan back on the stove over a high heat and reduce that sauce until it’s thickened and is almost syrupy.
Pull the pork apart and put it back through the sauce with the smoked tabasco.
Turn The Oven Up
Turn the oven up to 200ºC.
Arrange a layer of tortilla chips over a plate, then scatter over a bit of cheese, jalapeños and pork. Continue to layer until you use up all of those ingredients (finish with a layer of cheese and pork).
Melt The Cheese & Serve!
Stick it in the oven for 5 minutes until the cheese melts.
Add the guac, salsa and sour cream. Top with coriander and serve up!
Makes one big platter for 4
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