K-Nachos
- Medium
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. In this recipe, we have taken those flavours and created K-Nachos.
What to shop
No of portions
| Korean Nachos |
|---|
| pork belly |
| Santa Maria Red Chilli & Ginger Rub |
| Santa Maria BBQ Sauce Korean Style 1000G |
| Santa Maria Tortilla Chips Salted |
| Red Cabbage |
| cabbage |
| carrot |
| Red Onion |
| lime |
| coriander |
| Santa Maria Kimchi spice mix 315 g |
| Spring Onion - chopped |
How to prepare
Here are our 3 quick and simple steps to recreate this dish:
1. Layer Tortilla chips on a tray, best served warm
2. Top with Pork belly and Kimchi
3. Garnish with BBQ sauce, spring onions and lime
Korean caramelised pork belly
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125g Pork Belly
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101999 5g Red Chilli & Ginger Rub
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200592 15g BBQ Sauce Korean Style
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Season pork belly with red chilli & ginger and braise in the oven until tender. When ready to serve dice and glaze in BBQ Korean sauce and pan fry until caramelised.
Kimchi Slaw
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20 g Sliced Red Cabbage
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20 g Sliced White Cabbage
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15 g grated carrots
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15 g Red Onion, sliced
1 g Santa Maria Kimchi spice mix
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1 Lime juice
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Chopped coriander
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To make the kimchi, mix the cabbage, carrot and red onion together, Add the lime juice and coat in the Kimchi Spice Mix
Korean Nachos
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(32105) 150g Santa Maria Salted Tortilla chips
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145g Korean caramelised pork belly (as above)
(200592) 15g BBQ Sauce Korean Style
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71g Kimchi slaw (as above)
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Lime wedge to garnish
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15g Spring onion to garnish.
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD