Caramelized Pork Tacos with Pineapple Salsa

Main

Total Time: 25 minutes Servings: 6–8 tacos Source:

Ingredients

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

Directions

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.

2
1

For the salsa: Toss everything together in a medium bowl.
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.
4

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.

Nutrition

Total Fat 4.9g
18%
Cholesterol 55.3mg
9%
Sodium 215.4mg
8%
Total Carbohydrate 20.7g
8%
Dietary Fiber 2.3g

Sugars 8.1g
40%
Protein 19.8g
1%
Vitamin A 7.5µg
20%
Vitamin C 17.8mg
8%
Iron 1.4mg
10%
Potassium 479.4mg
24%
Phosphorus 297.6mg