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korean nachos
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5 from 1 vote

Korean Pork Belly Nachos

A Korean inspired nachos with pork belly, melted cheese, and salsa.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Appetizer
Cuisine: Korean
Keyword: pork belly nachos
Servings: 4 people
Calories: 1434kcal

Ingredients

Korean Pork Belly

  • ¼ lb pork belly cut into 1 inch pieces
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp honey
  • 2 tsp rice wine vinegar
  • 2 tsp gochujang

Nacho Cheese

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup whole milk
  • 6 oz mild cheddar cheese shredded
  • ¼ tsp salt
  • ¼ tsp chili powder

Wonton Chips

  • 12 wonton wrappers
  • 2 cups vegetable oil

Other Ingredients

  • 1 cup salsa store bought
  • 1 stalk green onions minced

Instructions

  • Korean Pork Belly: Combine all the ingredients in a medium bowl and marinate for half an hour. Saute in a pan with 1 tablespoon of oil until the pork is cooked through (about 3 minutes).
  • Wonton Chips: Heat 2 cups of vegetable oil over medium high heat until the temperature of the oil reaches 220 degrees F. Add the wonton wrappers to the oil and fry them until they are a light brown color (about 15 seconds). Remove them from the heat and let them cool on paper towels. Sprinkle a pinch of salt over the wonton chips.
  • Nacho Cheese: Heat a sauce pan over medium high heat. Add in the flour and butter and whisk until the butter is melted. Slowly whisk in the milk and heat the mixture to a simmer. Add in the shredded cheese, salt, and chili powder. Whisk until everything is mixes well. Set aside.
  • Now it’s time to assemble your nachos. Put the wonton chips onto a plate or shallow bowl. Top with the salsa, pork belly, and cheese. Garnish with green onions for that something extra.

Nutrition

Calories: 1434kcal | Carbohydrates: 28g | Protein: 19g | Fat: 143g | Saturated Fat: 105g | Cholesterol: 74mg | Sodium: 1211mg | Potassium: 398mg | Fiber: 2g | Sugar: 9g | Vitamin A: 917IU | Vitamin C: 2mg | Calcium: 414mg | Iron: 2mg