K-Nachos

Korean-food has experienced a surge in popularity and trendiness on the global culinary scene in recent years. It is known for its bold flavours, varied dishes, and use of ingredients like kimchi, soy sauce and ginger. This recipe is a fusion of Mexican and Korean, using tortilla chips as the bases to deliver Korean flavours on the plate. Great for a sharing starter, light lunch or bar snack.

Cooking Time
20
Portions
2

Ingredients

Increase Portion Size

  • g Santa Maria Tortilla Chips Salted
  • g Santa Maria Korean Gochujang Style BBQ Sauce
  • g Santa Maria Chili & Sesame Seasoning
  • g Spring onion to garnish
  •   Lime wedge to garnish
  • g Pork Belly
  • g Santa Maria Fermented Soy & Chili Paste
  • g Santa Maria Korean Gochujang Style BBQ sauce
  • g Santa Maria Red Chilli & Ginger Rub
  • g Sliced red cabbage
  • g Sliced white cabbage
  • g Grated carrots
  • g Sliced red onions
  • g Santa Maria Kimchi Spice Mix
  •   Juice of a lime
  • g Chopped coriander

  • 1

    Step 1

    Season pork belly with Santa Maria red chili & ginger rub and Santa Maria fermented soy & chili paste, braise in the oven until tender. When ready to serve dice and glaze in Santa Maria Korean style BBQ sauce and pan fry until caramelised.
  • 2

    Step 2

    Mix the cabbage, carrot and red onion together, add the lime juice and coat in the Santa Maria Kimchi spice mix.
  • 3

    Step 3

    Warm chips.
  • 4

    Step 4

    Top with Korean caramelised pork belly
  • 5

    Step 5

    Load on top the kimchi slaw
  • 6

    Step 6

    Drizzle with Santa Maria Korean gochujang style BBQ sauce and sprinkle with Santa Maria Chili & seasame seasoning
  • 7

    Step 7

    Garnish with spring onion and lime wedge.

Ingredients

  • 100 g Santa Maria Tortilla Chips Salted
  • 5 g Santa Maria Korean Gochujang Style BBQ Sauce
  • 5 g Santa Maria Chili & Sesame Seasoning
  • 15 g Spring onion to garnish
  • 1 Lime wedge to garnish
  • 125 g Pork Belly
  • 15 g Santa Maria Fermented Soy & Chili Paste
  • 15 g Santa Maria Korean Gochujang Style BBQ sauce
  • 5 g Santa Maria Red Chilli & Ginger Rub
  • 20 g Sliced red cabbage
  • 20 g Sliced white cabbage
  • 15 g Grated carrots
  • 15 g Sliced red onions
  • 1 g Santa Maria Kimchi Spice Mix
  • 1 Juice of a lime
  • 1 g Chopped coriander

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K-Nachos