Ttukdak Hyung's Samgyeopsal Nachos

Name: Ttukdak Hyung's Samgyeopsal Nachos
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Thinly sliced pork belly, plenty; 1 avocado; 1 onion; 1 tomato; a little minced jalapeño; a little lime juice (or lemon juice); a little black pepper; an appropriate amount of cooking oil

A unique snack where thinly sliced pork belly, fried to a crisp at low temperature, is used like nacho chips and topped with fresh guacamole.

Recommended for

Those who want to enjoy a different kind of snack with meat chips instead of flour nachos
Those who want to taste the combination of fresh, tangy guacamole and savory pork belly

15 min Difficulty Easy drinking snack

Main ingredients

Thinly sliced pork bellyAvocadoOnionTomatoJalapeñoLime juice

Ingredients needed 2 servings

Thinly sliced pork belly, plenty
1 avocado
1 onion

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Thinly sliced pork belly Avocado Onion Tomato Jalapeño Lime juice

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1 tomato

a little minced jalapeño

a little lime juice (or lemon juice)

a little black pepper

an appropriate amount of cooking oil

Recipe

Pour cooking oil into a pot or deep pan and add the thinly sliced pork belly in the unheated, low-temperature oil.
Turn on the heat and very slowly increase the temperature, gently frying until the moisture and fat are drawn out from the pork belly.
Fry until the pork belly is completely crispy like a chip, then remove and drain the oil.
In a bowl, add 1 avocado and mash it smoothly.
Finely dice the onion and the tomato (seeds removed) and add to the mashed avocado.
Add minced jalapeño, lime juice or lemon juice, and black pepper, and mix well to make the guacamole.
Place the crispy fried pork belly chips and top with guacamole, enjoying like nachos.

Put thinly sliced pork belly in low-temperature oil and slowly fry until crispy.
Mash the avocado and mix with diced onion, tomato, jalapeño, lime juice, and black pepper to make guacamole.
Serve the fried pork belly with guacamole to complete.

Cooking tips

If you put the pork belly in hot oil from the start, it will burn before the moisture escapes, so you must gradually increase the temperature from low to make it crispy like a chip.
Remove the watery seeds completely from the tomato and dice only the firm flesh to prevent the guacamole from becoming watery.
If you don't have lime juice, substitute with lemon juice for a refreshing taste.

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