Loaded Pork Skin Nachos Recipe

Step 1

For Kathy's Sweet Sauce:

Step 2

In a medium saucepan, combine the ketchup, vinegar, both sugars, the hot sauce, black pepper, salt, mustard powder, pepper flakes and chile powder.

Step 3

Cook over medium heat, stirring frequently to prevent the sauce from sticking to the bottom of the pan, until the sugars are melted and the sauce is smooth, about 10 minutes.

Step 4

Allow the sauce to cool at room temperature and refrigerate in an airtight container for up to 3 weeks.

Step 5

For the crispy bacon bits:

Step 6

In a large, 12-inch cast-iron skillet or nonstick frying pan, lay the bacon in a single layer. Turn the heat to medium-low and allow the bacon to cook slowly for about 6 minutes, until the bacon is mostly cooked and slightly rendered on one side.

Step 7

Turn the strips of bacon over and continue to cook for an additional 4 minutes or until the bacon is golden brown and crisp on all sides.

Step 8

Remove the bacon from the pan and place onto a paper towel–lined plate, allowing the paper towel to absorb as much of the bacon fat as possible.

Step 9

Place the bacon on a cutting board and, using a chef's knife, chop the bacon into 1/4-inch bits.

Step 10

Use immediately as a garnish, or place in a nonreactive container with a lid and store in the refrigerator until ready to use.

Step 11

For the nachos:

Step 12

Position a rack in the center of the oven and preheat the oven to 425 F.

Step 13

Arrange the pork skins on a sheet pan large enough to hold them and top with the cheddar and the chopped meat.

Step 14

Transfer to the oven for just long enough to melt the cheese, 5 to 7 minutes.

Step 15

Remove from the oven and top with the sauce, bacon bits, scallions and sour cream. Serve hot.