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	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.