Caramelized Pork Tacos with Pineapple Salsa – topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.
For the Pork:
- 1 tablespoon oil
- 1 shallot
- 1 clove garlic
- 1 jalapeno, ribs and seeds removed
- 2 teaspoons fish sauce
- 18 ounces boneless pork loin, sliced into thin strips
- 2 tablespoons sugar
- 2 tablespoons water
For the Pineapple Salsa
- 1 cup chopped pineapple
- 1 cup chopped cucumber
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion or shallot
- a squeeze of lime juice
- a pinch of salt
- tortillas for serving
- cilantro and lime for serving
- chili sauce for topping – see notes
- For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.
- For the salsa: Toss everything together in a medium bowl.
- For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.
For the chili sauce, combine two parts mayo and one part hot sauce (more or less depending on how hot your hot sauce actually is – I used Sriracha which is just moderately spicy). Whisk to combine or shake in a jar. Add water if needed to thin out the consistency – serve over the tacos.
Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.
For leftovers, store each element (pork, salsa, and sauce) separately.