Peanut Chilli Crisp Pork Nachos

For the peanut nacho sauce, add the ingredients to a bowl, along with 3 tablespoons of hot water. Whisk to combine, then set aside for later.

Preheat the oven grill to high.

Heat the vegetable oil in a wok or large frying pan over high heat. Add the pork and stir-fry, using your spatula to break up the mince, for 4-5 minutes or until almost cooked.

Add the onion and cook for 2 minutes, stirring often, or until softened. Add the capsicum and stir-fry for another 2 minutes or until just tender.

Pour over the chilli crisp oil and mix it through the pork mixture until everything is well incorporated. Remove your wok or frying pan from the heat.

Scatter half of the tortilla chips over the base of a baking dish or oven tray. Spoon over half of the pork mixture, followed by half of the peanut nacho sauce and half of the mozzarella cheese. Repeat with the remaining ingredients.

Place under the hot oven grill for 5 minutes or until the cheese is bubbling and golden. Scatter with the chopped peanuts, radish slices, coriander and chilli, then drizzle with some extra chilli crisp oil and serve.