Pork side ribs nachos

Prepare the meat: Shred the pork belly while it is still cold.

Chef's tip: Using cold meat allows the fat to melt only once in the oven, which infuses .

(1st layer): Preheat your oven or BBQ to 350°F (180°C). Spread the chips on a baking sheet lined with parchment paper. Evenly distribute half of the pulled pork, half of the cheese, olives, and hot peppers.

Mix lightly with your hands so that the ingredients settle between the chips. Bake (or place on the BBQ using indirect heat) for about 10 minutes.

(2nd layer): Remove the sheet and add the rest of the pork, olives, and peppers, then cover generously with the rest of the Tex-Mex cheese.

Continue baking for another 15 minutes, or until the cheese is completely melted and golden brown.

Remove from the oven, drizzle with the blue cheese sauce, and sprinkle with fresh herbs (parsley or cilantro). Serve immediately.