Asian Style Nachos


Apr 04, 2023

1 min read

Pulled Pork:
500 gr Pork Shoulder 
2.5 gr Chili Flakes 
5 gr Mustard 
50 gr White Wine Vinegar 
62.5 gr Apple Juice 
87.5 gr Onions (Sliced) 
12.5 gr Garlic (Chopped) 
Cream Cheese Avocado Dressing:
100 gr Anchor Cream Cheese 
2 nos Avocado 
20 gr Lemon Juice
200 gr Mixed Rice Crackers 
200 gr Pulled Pork 
150 gr Cherry Tomatoes 
150 gr Anchor Extra Stretch+ Mozzarella 
100 gr Anchor Colby Cheddar Cheese (Shredded)
50 gr Red Onion (Sliced) 
30 gr Red Chili (Sliced) 
25 gr Coriander leaves 
2 nos Lime 
20 gr Sour Cream
Pulled Pork:
  1. Rub pork shoulder with mustard and chili flakes 
  2. Place marinated pork shoulder in a roasting tin 
  3. Sprinkle onions and garlic over pork shoulder 
  4. Pour white wine vinegar and apple juice into roasting tin 
  5. Cover with silicon paper and aluminum foil 
  6. Bake at 160°C for 2.5-3 hours 
  7. Remove aluminum foil and bake for another 30 minutes 
  8. Once cooked, remove pork from roasting tin and shred in a bowl 
Cream Cheese Avocado Dressing:
  1. Using a hand blender, blend Anchor Cream Cheese, avocado and lemon juice until smooth 
  1. In a baking dish lined with silicon paper, lay half mixed rice crackers and top with half of pulled pork, cherry tomatoes, Anchor Extra Stretch+ Mozzarella and Anchor Cheddar Cheese 
  2. Lay other half of mixed rice crackers and top with remaining pulled pork, cherry tomatoes, Anchor Extra Stretch+ Mozzarella and Anchor Colby Cheddar Cheese 
  3. Bake at 200°C until cheese is melted, and ingredients warmed through 
  4. Garnish with red onions, red chili and coriander leaves 
  5. Finish with sour cream and Cream Cheese Avocado Dressing



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