Korean-food has experienced a surge in popularity and trendiness on the global culinary scene in recent years. It is known for its bold flavours, varied dishes, and use of ingredients like kimchi, soy sauce and ginger. This recipe is a fusion of Mexican and Korean, using tortilla chips as the bases to deliver Korean flavours on the plate. Great for a sharing starter, light lunch or bar snack.
Serves: 2
Cooking time: 20 minutes
Ingredients
100g Santa Maria Tortilla Chips Salted
145g Korean caramelized pork belly
5g Santa Maria Korean Gochujang Style BBQ Sauce
5g Santa Maria Chili & Sesame Seasoning
70g Kimchi slaw
15g Spring onion to garnish
1 Lime wedge to garnish
Korean caramelized pork belly, sub recipe
125g Pork Belly
15g Santa Maria Fermented Soy & Chili Paste
15g Santa Maria Korean Gochujang Style BBQ sauce
5g Santa Maria Red Chilli & Ginger Rub
Season pork belly with Santa Maria red chili & ginger rub and Santa Maria fermented soy & chili paste, braise in the oven until tender. When ready to serve dice and glaze in Santa Maria Korean style BBQ sauce and pan fry until caramelized.
Kimchi slaw, sub recipe
20g Sliced red cabbage
20g Sliced white cabbage
15g Grated carrots
15g Sliced red onions
1g Santa Maria Kimchi Spice Mix
1 Juice of a lime
2g Chopped coriander
Mix the cabbage, carrot and red onion together, add the lime juice and coat in the Santa Maria Kimchi spice mix.
Method
1. Warm chips.
2. Top with Korean caramelized pork belly
3. Load on top the kimchi slaw
