hey PCBs it's Memorial Day weekend and
if you're anything like my family you
tend to do more of an Asian slash Korean
barbecue for your barbecues now don't
get me wrong I love a good barbecue
sauce on ribs but since I know we're
probably gonna be eating more of a
Korean barbecue type thing I thought I'd
make it fun and show you how to make
spicy pork nachos yeah you're gonna have
a lot of chips laying around
lots of topping lots of sour cream and
all the good stuff so let's make it epic
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little bit of an Asian twist let's go
ahead and get started by making our
spicy pork so I have all of my
ingredients laid out and you guys this
is the 2018 version of the spicy pork
I made this way back when in 2012 and
man we've come a long way since 2012 the
recipe is very similar so I'll just go
ahead and get started with our garlic I
have two cloves that I've already minced
1 teaspoon of minced ginger 1 tablespoon
of honey one teaspoon of sesame oil
about three tablespoons of gochujang you
can add more if you like it spicy or
less if you don't want it spicy and now
we're gonna go in and mix mix mix the
reason why I'm mixing this first is that
the ingredients are a little tough and
pasty and I don't want it to clump once
I add the soy sauce and all the other
thinner liquids so we're gonna make this
thin
all right our gochujang paste is a
little more pliable and workable see how
it's thinned out like that so now I'm
gonna go in and add the rest of the
ingredients I have a quarter cup of soy
sauce two tablespoons of rice wine
vinegar for a little bit of a tang and 2
tablespoons of soju mix it up and that's
pretty much it for our marinade but
before we move on with marinating the
meat I'm gonna reserve about two
tablespoons of this marinade for later
you'll see why okay now I have a pound
of sliced pork here I got this from the
Asian market and they've already thinly
sliced it for me this is a pork butt but
if you want to hand-cut your own that's
totally fine too
you can use pork tenderloin pork belly
pork butt
those are the three that I recommend add
them into the bowl along with half an
onion that I've already chopped and two
stalks of chopped green onions I'll mix
it up making sure each piece of meat and
onion is coated in our marinade and
that's pretty much it
I will let this sit for about an hour
but if you have time to make it the
night before I recommend doing that it
just absorbs more flavor and just
becomes more delicious so here I have a
large pan that I've already heated up
it's super hot and I'm gonna add a
little bit of the pork at a time and let
it cook for about five minutes until
it's cooked through
[Music]
this looks so perfect the meat is really
cooked through and the sauce has
caramelized that it just clings to the
meat this is exactly what we want I'll
remove the spicy pork off heat and I'll
just chop it up into small pieces so
we're gonna build our nachos on a sheet
pan I've already lined it with some foil
for easy cleanup later and and I'll add
my favorite tortilla chips this one is a
multigrain tortilla chips
it has chia seeds quinoa millet amaranth
flax it makes me feel like I'm eating a
little bit healthier even though we know
this dish is totally indulgent
[Music]
that looks good it covers the entire
sheet pans and there's enough for
everyone because you know these are
gonna go fast so now I have two cups of
shredded Monterey Jack cheese I like
using Monterey Jack because it's gooey
and it melts really well you can find
Monterey Jack mixed with cheddar cheese
too for that extra sharpness if you'd
like and then for our spicy pork I'm
just gonna kind of sprinkle it over the
top just randomly this looks pretty good
if you guys want to add more cheese and
more meat you can totally do that too
but this looks good for me and I'm just
gonna pop it in the oven at 350 degrees
for about five to seven minutes until
the cheese is nice and melted so while
our nachos are baking in the oven I'm
gonna make a sour cream gochujang sauce
remember the spicy pork mixture that we
made earlier so basically I'm using the
two tablespoons to mix it with sour
cream for added flavor I'm just mixing
this with half a cup of sour cream and
that's it this is gonna be used to
drizzle over the nachos later oh yeah
the cheese has melted but I like a lot
of cheese so I'm gonna add a little bit
more the reason why I did not melt this
altogether was because as you can see it
the cheese gets kind of gooey and gummy
and I want a lot of texture I want each
bite to have enough cheese and other
stuff that I'm gonna add on it so it's
just my preference on how I like to do
things you can totally melt it all
together if you'd like sprinkle on more
cheese and since this is hot it'll
continue melting this new cheese next
I'll add some diced tomatoes this adds a
nice freshness to it and it goes so well
with the spicy pork some avocados next
I'm gonna drizzle our sauce I put it in
this squeeze bottle so it comes out
perfectly
I'm extra like that and then I'll top it
with some fresh radish
slices that is just randomly I think
this adds such beautiful color to the
nachos and it gives a nice crunch to and
then some green onions and cilantro and
tada are loaded spicy pork Korean
barbecue nachos I bet some of you guys
were wondering like oh it looked really
bear when I baked it but I loaded it up
so you get more than enough topping per
bite shall we taste it of course we
should
[Music]
the saltiness from the chips pairs so
well with the Monterey Jack cheese
that's a little bit mild and then the
spicy pork gives it that kick but then
it all kind of cools down with the
creamy avocados and then with the tomato
you get that bite of freshness in there
literally there is so much going on in
my mouth but it's all really good
there's a reason why the Mexican and
Korean flavors really go well together
because they're just so complementary to
each other if you guys are looking for a
last-minute dish to make for your
Memorial Day weekend or even just to use
up leftovers because I know you guys are
gonna have tons of chips tons of
barbecue items you don't really even
need to use spicy pork really even just
a barbecue chicken or barbecue ribs
which goes so well with this just kind
of make up your own play with different
flavors I definitely love this and if
someone were to bring this to my
barbecue I would be so happy but luckily
I have my own so I'm just gonna finish
this off right here
comment below let me know what you're
doing this holiday weekend and if
there's any special barbecue recipes
that you love thank you so much for
watching I will see you guys next time
bye