2 lbs frozen tater tots
6 oz pork belly, pre-cooked and sliced to about 1/2 inch thick
1 tsp chili powder, or to taste
1 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
3 Tbsp sesame seeds
1 oz green onions or scallions, chopped
Brown sugar glaze:
2 Tbsp vegetable oil
pinch of salt and pepper
1/2 tsp ginger powder
1/2 tsp garlic powder
2 Tbsp Honey
2 Tbsp brown sugar (I used brown sugar stevia blend)
3 Tbsp soy sauce
Prepare the brown sugar glaze: Mix all glaze ingredients together in a medium bowl and let sit in the refrigerator for about 10 minutes to let the flavors meld.
Preheat oven to 400F. Spread frozen tater tots in one layer on a large cookie sheet. Bake for 20 minutes, turning at the halfway mark to brown all sides.
Meanwhile, preheat a large dry skillet or frying pan to medium. Layer the pork belly in the pan and brown both sides for about 4 minutes each until light brown and not too crispy. Remove from pan onto a plate lined with a paper towel. Let cool slightly and then dice into bite-sized pieces.
When the tater tots are done and browned, spread them onto a large plate. Sprinkle the tots with chili powder, salt, pepper, and garlic powder. Add on the diced pork belly and then swirl on a generous helping of the brown sugar glaze.
Garnish with lots of green onions and sesame seeds and serve alongside an extra small bowl of the glaze for dipping.