Pork Belly Nachos

A checkered red and white paper container holds a pile of nachos piled with pork belly, queso, pickled onions and peppers, and a drizzle of red sauce.
This recipe is sponsored by Blues Hog

Quick brined red onion pickles, sticky and sweet pork belly, tortilla chips, and melted queso are combined in the ultimate Pork Belly Nachos. A bit of a labor of love, this recipe takes a little elbow grease, but is well worth the wait. You’ll impress your family, friends, and yourself with this unusual take on traditional nachos.

Making your own pickled red onions is quick and easy. You start with a basic brine and simply leave them in the refrigerator overnight. They are great piled on nachos, topping shredded beef or pork, or tucked into sandwiches. 

The primary cheese for these nachos is salsa con queso. It is a creamy blend of cheese and salsa, that is melted and either used as a dip or in this case, drizzled over the chips. You can often buy jars of prepared queso at your grocery store, or you can make your own.

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A white hand is reaching for a tortilla chip covered in diced pork belly, pickled onions, queso, and red sauce in a small red and white checkered paper plate.
You’ll impress your family, friends, and yourself with this unusual take on the traditional nachos.
A slab of cooked pork belly with a dark brown crust is being diced into small pieces on a wooden cutting board.
Dice the pork belly into 1/2-inch (1 1/2cm) pieces. Toss it with the Smokey Mountain BBQ Sauce.
A hand wearing a black glove holds a pile of diced and sauced pork belly over a red cutting board.
Sweet and sticky, smoked pork belly is diced and tossed in barbecue sauce.
A checkered red and white paper container holds a pile of nachos piled with pork belly, queso, pickled onions and peppers, and a drizzle of red sauce.
Drizzle tortilla chips with the salsa con queso, and sprinkle them with the pork, quick pickled onions, pickled jalapeños, and green onions.

Pork Belly Nachos Recipe

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This recipe is sponsored by Blues Hog.
A checkered red and white paper container holds a pile of nachos piled with pork belly, queso, pickled onions and peppers, and a drizzle of red sauce.
Quick brined red onion pickles, sticky and sweet pork belly, tortilla chips, and melted queso or combined in the ultimate Pork Belly Nachos.
Preparation 1 day
Cook 4 hours
Ready in 1 day 4 hours
Servings 12 Servings
CourseLunch
InfluenceMexico
DifficultySeasoned
MethodSmoke

Ingredients

Quick Pickled Onions

  • 1 cup water
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1 clove garlic smashed
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 jalapeño pepper sliced
  • 1 pinch red pepper flakes
  • salt to taste
  • 2 red onions thinly sliced

Smoked Pork Belly

Nachos

  • 2 bags tortilla chips
  • 1 jar (15 oz) salsa con queso melted
  • 1 cup pickled jalapeño peppers for serving
  • 2 cups crumbled cotija cheese for serving
  • 1 cup Blues Hog Raspberry Chipotle Barbecue Sauce or favorite fruit BBQ sauce, for serving

Equipment

  • flavor injector
  • aluminum foil

Directions

Quick Pickled Onions

  • Mix the water, vinegar, and spices in a large sealable container. Add the onions and marinate in the refrigerator overnight. Drain well before using.

Smoked Pork Belly

  • Preheat a smoker to 300 degrees F (150 degrees C).
  • Combine the pork marinade and water. Using a flavor injector, generously inject the pork belly with the marinade mixture.
  • Evenly and heavily coat the pork with the Sweet & Savory seasoning. 
  • Smoke the pork for 2 hours. Remove from the smoker and place it on a large piece of aluminum foil. Cover it with the Tennessee Red Sauce, wrap the pork in the foil, and return it to the smoker. Continue to smoke until a skewer enters the meat with little resistance, about 2 additional hours.
  • Remove the pork from the smoker and let rest in the foil for 30 minutes. 
  • Dice the pork belly into 1/2-inch (1 1/2cm) pieces. Toss it with the Smokey Mountain BBQ Sauce.

Nachos

  • Load a serving platter with the tortilla chips. Drizzle them with the salsa con queso, and sprinkle them with the pork, quick pickled onions, pickled jalapeños, and green onions. Finish the dish with a sprinkle of cotija cheese and a drizzle of the raspberry chipotle sauce. Serve immediately.

Nutritional Information

Calories: 1398kcalCarbohydrates: 37gProtein: 26gFat: 126gSaturated Fat: 47gPolyunsaturated Fat: 13gMonounsaturated Fat: 57gCholesterol: 186mgSodium: 1416mgPotassium: 693mgFiber: 2gSugar: 27gVitamin A: 524IUVitamin C: 5mgCalcium: 193mgIron: 3mg

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About Tim Scheer

Recognized as one of the most successful competitors in BBQ, Tim Sheer has a long list of accomplishments in the competitive world. This is paired up with three successful businesses that are taking his competitive knowledge to the backyard cook.

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