Preheat oven to 400 degrees. Slice the cauliflower into long pieces and then into chip sized pieces. Place on sheet pan and toss in a drizzle of avocado oil and pinch of salt and pepper. Bake for 15 to 20 min until crispy.

Heat 1 tsp of avocado oil in cast iron skillet or heavy bottomed, oven safe pan. Add pork belly and cook for about 5 min until cooked through and browned. Add 1/4 cup chopped kimchi, garlic and ginger. Cook one min. Add liquid aminos, lime juice, Korean chili powder (optional) and swerve. Stir and cook one min. Remove pork from pan and set aside.

Drain most of the oil from the pan. Add half of the cauliflower chips to bottom of pan. Add half of the pork belly, then half of the cheese, then 1/4 cup of chopped kimchi and red onions. Repeat layering with cauliflower, pork belly, cheese, kimchi and onions. Bake in oven for 10 minutes, uncovered. Remove from oven and add toppings.

Mix sour cream with kimchi juice to preferred taste and drizzle over nachos. Chopped tomato Sliced avocado Sliced black olives Sliced scallion Sliced jalapenos (raw, pickled or sauted)