Nachos With Mala Pork, Kimchi Mayo & Biltong

A little Sichuan spice, a little biltong, a hit of kimchi mayo and crispy pork panko. These nachos go on a global tour but end up as a delicious take on a game-day classic.

Ingredients

• Fly By Jing Sichuan Chili Crisp
• 1 tablespoon Fly By Jing Mala Spice Mix
• 1 oz. Naked Brooklyn Biltong
• KPOP Kimchi Mayo
• 1/4 cup Pork Panko
• 1 lb. ground pork
• tortilla chips
• 1/4 cup cilantro, chopped
• 1/4 cup radish, sliced
• 1/4 cup scallions
• 1-2 cups cheddar cheese, grated

Directions

1. Over med-high heat, fry the ground pork with the Mala Spice and a half tablespoon sichuan crisp.
2. Layer the pork over the tortilla chips with cheese, biltong, scallions, a drizzle of chili crisp and pork panko and broil until cheese is melted.
3. Top with cilantro, radish, a drizzle of kimchi mayo and a touch more chili crisp for spice. Serve with cold beer!

Pro Tip: Make sure to LAYER the cheese and topping for the nachos so each chip gets a bit of everything!

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