Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and ⅓ cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
2. Step
Pan-fry pork belly until fat has rendered and crispy.
3. Step
Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. Repeat.
4. Step
Melt the cheeses under the broiler until crispy and bubbly.
5. Step
Mix together the sour cream and remaining ¼ cup (60 ml) kimchi juice and drizzle on top of the nachos.
