Caramelized Pork Tacos with Pineapple Salsa
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(96)
Ingredients
6-8 tacos
- 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
- 1 cup chopped pineapple
- 1 cup chopped cucumber
- 1/2 cup chopped cilantro
- 1/2 red onion or shallot, chopped
- A squeeze of lime juice
- A pinch of salt
- 8 tortillas
- 1/4 cup cilantro
- 1 lime, sliced into sections
- Chili sauce (1/4 cup mayo and 2 teaspoons hot sauce like sriracha)
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Preparation
Step 1
For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – sauté 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.
Step 2
For the salsa: Toss pineapple, cucumber, cilantro, red onion, lime juice, and salt together in a medium bowl.
Step 3
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.
Step 4
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Chef's notes
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.
