Recipe: Ultimate Pork Belly Nachos

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Forget every plate of nachos you've eaten up to this point. These are a game changer. Pork belly takes this to the next level. Remember to layer your nachos, even one plain nacho on a plate of nachos is unforgivable.

Ingredients

The Pork Belly

500 g pork belly
2 tsp chilli flakes
1 tbsp smoked paprika
1 tbsp butter
330 ml pale ale
300 ml chicken stock
1 lime
1 tbsp smoked tabasco

Assembly

100 g cheddar cheese
2 bags tortilla chips
50 g jarred jalapenos
2 scoops guacamole
2 scoops salsa
2 scoops sour cream

Step 1

Preheat The Oven

Preheat the oven to 160ºC

Step 2

Fry The Pork Belly

Rub the pork belly with the chilli flakes and smoked paprika along with some salt and pepper. Heat the butter in a frying pan until it’s bubbling, then add the pork. Keep it sizzling at a medium - high heat until it’s well browned all over.

Step 3

Simmer The Pork

Pour the ale and stock into a saucepan big enough to add the pork. Bring them up to a simmer, then add the pork. Squeeze in the lime and add a lid then stick the pan in the oven. Cook for 2 hours until tender.

Step 4

Pull The Pork

Remove the pork from the pan once cooked. Place the pan back on the stove over a high heat and reduce that sauce until it’s thickened and is almost syrupy. Pull the pork apart and put it back through the sauce with the smoked tabasco.

Step 5

Turn The Oven Up

Turn the oven up to 200ºC.

Step 6

Assemble

Arrange a layer of tortilla chips over a plate, then scatter over a bit of cheese, jalapeños and pork. Continue to layer until you use up all of those ingredients (finish with a layer of cheese and pork).

Step 7

Melt The Cheese & Serve!

Stick it in the oven for 5 minutes until the cheese melts. Add the guac, salsa and sour cream. Top with coriander and serve up! Makes one big platter for 4