K-Nachos

Korean caramelised pork belly​

• 125g Pork Belly​

• 5g 101999 Red Chilli & Ginger Rub ​

• 15g 200592 BBQ Sauce Korean Style​

NOTE: 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. ​

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Kimchi Slaw​

• 20g Sliced Red Cabbage​

• 20g Sliced White Cabbage​

• 15g Grated carrots​

• 15g Red Onion, sliced​

1 g Santa Maria Kimchi spice mix​

• 1 Lime juice​

• Chopped coriander​

• To make the kimchi, mix the cabbage, carrot and red onion together, Add the lime juice and coat in the Kimchi Spice Mix ​

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Korean Nachos ​

• 150g 32105 Santa Maria Salted Tortilla chips​

• 145g Korean caramelised pork belly (as above)​

(200592) 15g BBQ Sauce Korean Style​

• 71g Kimchi slaw (as above)​

• Lime wedge to garnish​

• 15g Spring onion to garnish.