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, minced
- 1 clove garlic, minced
- 1 jalapeño, diced with 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.
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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.
For leftovers, store each element (pork, salsa, and sauce) separately.
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: taco recipe, pork tacos, pineapple salsa, pork recipe