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Spicy Pork Skin Nachos

Spicy Pork Rind Nachos Recipe
Yield: 10 Servings (8 oz. each)

Yield: 10 Servings (8 oz. each)

If these spicy pork nachos are wrong, we don't want to be right. Use hot and spicy chicharrones as a base and load 'em up with crispy pork belly, spicy corn, fresh jalapeños and a creamy sauce.

Ingredient Weight Measure
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 40 oz. 1 bag
Pork belly, 1/2-inch dice 16 oz.
Mayonnaise 16 oz. 2 cups
Maggi seasoning sauce 1 Tbsp.
Chicharrones, hot & spicy, packaged 10 oz.
Tajin seasoning as needed
Jalapeño pepper, thinly sliced 5 oz.
Preparation Instructions:
Step 1
Prepare corn and jalapeño blend according to package instructions. Hold warm. Fry pork belly until crisped. Hold warm.
Step 2
In a medium bowl, combine mayonnaise and Maggi sauce. Place in a squeeze bottle.
Step 3
For each serving; place 1 oz. chicharrones on a serving plate. Top with 4 oz. corn and jalapeño blend, and 1 oz. pork belly. Drizzle with 2 oz. mayonnaise sauce. Sprinkle with Tajin and garnish with 1/2 oz. sliced jalapeños.
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