The full uncut audio from my show, Something's Burning with Bill Burr and Tom Segura. On this episode we learn how to make Korean Nachos. Find all ingredients and directions here in the description below.
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2 tablespoons butter, melted
1 teaspoon canola oil
25 wonton sheets, halved diagonally
1 lb. pork butt meat
3 tablespoons sugar, divided use
¼ cup fresh grapefruit juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon finely chopped garlic
1 teaspoon kosher salt (1/2 teaspoon if using table salt)
1 tablespoon canola oil
½ cup mild cheddar
½ cup monterey cheese
1 cup shredded purple cabbage
1 Serrano chili, sliced
½ cup sour cream
3 tablespoons Sriracha sauce
To make wonton chips:
Heat oven to 350 degrees. Line a bake sheet with foil. In a small bowl mix together butter and canola oil until well combined. Use a pastry brush and cover both sides of the wonton pieces with the butter mixture. Salt to preference. Bake for 12 - 14 minutes at 350 degrees F, rotate bake sheets half way through. Remove from oven and transfer chips to a cooling rack in a single layer. Set aside
To make Pork Butt.
Sprinkle 1 tablespoon of sugar on each side of beef; set aside for 10 minutes. Pour grapefruit juice over beef and massage it into the meat; set aside for 10 minutes. Slice beef as thin as possible and set aside to make marinade.
In a large bowl, mix together remaining 1 tablespoon sugar, soy sauce, sesame oil and garlic. Toss sliced beef in marinade; set aside for 10 minutes.
Heat a 10 inch skillet with 1 tablespoon of canola oil. Cook and stir beef in three batches (batch cooking will prevent steaming the beef).
To assemble nachos:
Heat oven to 425 degrees F. Cover bottom of casserole dish with wonton chips, layer with cheese and meat. Repeat once more and place assembled nachos into the oven and bake at 425 degrees F until cheese is melted. Serve with purple cabbage, sliced serrano chili and Sriracha Crema.