Description
East meets West in this smash-up! Perfect for dinner or throw an egg on top for brunch!
Ingredients
- 2 Tablespoons Olive Oil
- ½ pounds Ground Pork
- Salt And Pepper, to taste
- ½ cups Yellow Onion, Diced
- 1 clove Garlic, Diced
- 1 can (15 Oz. Size) Tomato Sauce
- 1 can (15 Oz. Size) Diced Fire Roasted Tomatoes
- ½ cups Kimchi, Chopped
- Radish Slices, Garnish
- 3 cups Corn Tortilla Chips
- Jalapeño Slices, Garnish
- Queso Fresco (garnish)
- Cilantro, Garnish
Preparation
In a large skillet preheated to medium-high heat add half of the olive oil, ground pork and a dash of salt and pepper. Cook pork until no longer pink, about 5 minutes. Remove from skillet and set aside.
Next, add the remaining half of the olive to the skillet along with yellow onion, garlic, and a dash of salt and pepper. Saute until the onion has softened, about four minutes. Next, add the tomato sauce, roasted tomatoes, kimchi and ground pork. Turn the heat back to medium and slowly let the sauce simmer.
To serve, place 1.5 cups of the tortilla chips into a six-inch cast iron skillet. Pour about a cup of the kimchi pork mixture on top. Garnish with jalapenos, radishes, queso fresco, and cilantro. Repeat process with remaining skillet. You will have leftover kimchi pork mixture.
