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1 lb of pork belly, sliced
2 garlic cloves, minced
of soy sauce
of red pepper powder
1/3 cup of kimchi juice
1/3 cup of sour cream
1/4 cup of kimchi juice
Combine pork belly slices with garlic, soy sauce, red pepper powder, honey and kimchi juice.
Mix until the pork belly is coated in red.
Pan fry pork belly until fat has rendered and crispy.
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.
Melt the cheeses under the broiler until crispy and bubbly.
Mix together the sour cream and kimchi juice and drizzle on top of the nachos.
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