Products used in this recipe
Spicy Pork Skin Nachos
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.
