1 Riverview Farms Pork Roast, crackle removed (saved for later)
1 cup tasty grated cheese
3-4 cups corn chips
½ tsp smoked paprika
2 teaspoons salt
1 lime
¾ cup chopped coriander
2 avocados
2 tomatoes
½ a purple or red onion
2 fresh birdseye chillies (optional)
1 Tbs olive oil
- 1
Slice the cooked pork in strips, approx. 3cm long by about 1cm wide and 1cm thick.
- 2
Drop approx. ¾ of a cup full in a frying pan on low to medium heat. Wait for them to crisp up, no oil necessary.
- 3
Drop in the cheese and let it start to melt around the edges to which we add the corn chips on top, sprinkle smoked paprika and salt on top. It will only take about another 60 seconds and then we take them off heat.
- 4
Pop a serving plate or funky chopping board on top and then flip it over. We dress with some lime wedges and a little coriander.
- 5
Highlight the pork crackling by breaking it up in little pieces and garnish all over the top of the nachos.
- 6
For the guacamole mash up the avocado and dice the tomatoes, coriander and red onion (chilies are optional). Add a teaspoon of salt and tablespoon of olive oil and keep mixing till it’s all infused.
- 7
Squeeze lime juice over the dish to taste.
