O.p’b. Nachos Recipe

Prepare and season

Pat pork belly cubes dry with paper towels. Toss with 1 tsp kosher salt and 1 tsp black pepper.

Make gochujang BBQ glaze

In a small bowl whisk together 3 tbsp gochujang, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tsp rice vinegar and 2 tbsp water until smooth.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp neutral oil. When shimmering, add pork belly cubes in a single layer (work in batches if needed) and sear without moving until deeply browned on one side, about 3–4 minutes. Flip and cook another 3–4 minutes until most pieces are browned and some fat has rendered.

Reduce heat to medium-low. Pour the gochujang glaze over the pork belly, stir to coat, and cook 2–3 minutes until glaze thickens and clings to the cubes. Remove to a paper-towel-lined plate to drain. Keep warm.

In a medium saucepan combine 1 cup rinsed lentils and 2.5 cups water or stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until lentils are tender but not falling apart, 20–25 minutes. Check and add a little more water if they absorb too quickly.

While lentils cook, warm 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika and toast 30 seconds.

When lentils are tender, drain any excess liquid leaving a few tablespoons for creaminess. Add lentils to the skillet with the onion mixture. Mash with a potato masher or fork until a coarse, spreadable texture forms. If too thick, add up to 2 tbsp water. Stir in 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp lime juice. Keep warm.

In a small saucepan over low heat combine 8 oz shredded cheese, 3 tbsp whole milk and 2 tbsp cream cheese. Stir constantly until melted and smooth, about 4–6 minutes. If too thick, add an additional tablespoon of milk. Stir in 1/4 tsp garlic powder and optional 1 tsp chopped chipotle in adobo for a smoky heat. Keep warm on the lowest heat or transfer to a small insulated container.

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt in a jar. Stir to dissolve sugar and salt. Add 1 cup thinly sliced red onion, press down so liquid covers, and let sit at room temperature for at least 20 minutes. For best flavor refrigerate at least 1 hour. Drain lightly before using.

In a bowl combine 1 cup diced roma tomatoes, 1/2 jalapeño (seeded and finely chopped), 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt. Taste and adjust seasoning. Refrigerate until assembly.

Whisk together 1/2 cup mayonnaise, 1 tbsp sriracha (or preferred chili paste), 1/2 tbsp lime juice, 1/2 clove minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt until smooth. Refrigerate until ready to plate.

Preheat oven to 300°F (150°C). Spread tortilla chips in an even layer on a large oven-safe platter or two sheet pans. Warm in the oven for 5 minutes to crisp and heat through.

Spoon dollops of the refried lentils over the chips, focusing on base coverage to help toppings adhere.

Scatter the gochujang-glazed pork belly bits evenly over the chips and lentils.

Ladle warm queso over the chips and toppings, aiming for an even coating but leaving some chips visible. Return to the oven for 2–3 minutes if you want the queso bubbling.

Top with drained pickled onions, spoonfuls of salsa fresca, and a drizzle of chili aïoli in a zigzag pattern.

Finish with 2 tbsp thinly sliced scallions, 2 tbsp cilantro leaves if using, and a grind of black pepper. Serve immediately with lime wedges on the side.