There’s nothing worse than having to dig around a pile of nachos looking for THE perfect bite. Ya know – the bite with ALL the toppings on it. Okay, huge exaggeration here, I’m aware. But making these individual pork belly nachos makes sure every single bite is perfection. The extra 5 minutes it takes to do this is 10000% worth it.
With these, there will be no need to fight your friends over the best bite out of the nacho pile.
Trader Joe’s has done it again with this pork belly. I honestly think this might be one of the most underrated products they have. All you have to do is pan sear it and voila! It’s all ready to be shredded and topped on some bomb nachos.
The pork belly is pretty damn tasty on it’s own. However, using them with all the other yummy toppings just elevates your nacho game to The. Next. Level.
Yes, you could use shredded chicken or ground beef, but that’s unoriginal and no fun.
Oh, and let’s chat about the vessel used for all this goodness. Siete chips are my FAR my favorite, especially the lime ones. March your butt to your nearest Whole Foods (or even order them on your next Thrive Market order) and stock up. You won’t regret it.
So, these individual pork belly nachos are perfectly balanced, if I do say so myself. You got freshness from the lime juice, cilantro and scallions. Saltiness from the Siete chips. Tangy-ness (is that a word??) from the Greek yogurt. And the right amount of fat from the pork belly and avocado. Sign me up.
So, what exactly do I mean when I say individual nachos?
Well, simply put, each chip is piled with the right amount of toppings. This prevents a soggy mess and getting one chip with JUST salsa, too much pork, or not enough guac. We simply don’t have time for that. What we DO have time for, however, is taking a few extra moments to top each chip instead of just throwing the toppings in one messy pile.
Make this for the next game day and thank me later.Print
Each chip is fully loaded with just the right amount of topping. No more soggy nachos, people. And no more fighting over the “perfect bite”, since each chip is one.
Prepare the pork belly according to the package. I find that using my cast iron skillet gives the best sear.
Lay out the chips on a sheet pan (I made a small batch here, but if you are feeding a larger crowd I recommend these pans). Top with the pork first, followed by the avocado, onion and salsa.
Put the greek yogurt in a sandwich sized plastic baggy and snip the corner (basically making yourself a make-shift pastry bag). Carefully drizzle the “sour cream” over each chip.
Top off with the scallions, cilantro and a fresh lime squeeze!
- These are clearly very versatile. Add your favorite toppings as you see fit! Refried beans would be a great addition.
- If you decide to add shredded cheese, add that after the pork belly, then stick the pan under a broiler until the cheese is melted. Then top with remaining ingredients.
- Finishing off with the Siete hot sauce would be amazing as well 🙂