2 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons red pepper powder
1 tablespoon honey
⅓ cup kimchi juice
Tortilla chips
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
Garnish:
Chopped kimchi
Red onions, diced
Tomatoes, diced
Scallions, sliced
⅓ cup sour cream
¼ cup 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 is 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. And repeat. 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. Add any garnishes to taste and enjoy!