Korean Pork Belly Nachos
A Korean inspired nachos with pork belly, melted cheese, and salsa.
Servings: 4 people
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 6 oz mild cheddar cheese shredded
- ¼ tsp salt
- ¼ tsp chili powder
- 12 wonton wrappers
- 2 cups vegetable oil
- 1 cup salsa store bought
- 1 stalk green onions minced
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.
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