PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | YIELD: 6–8 tacos (depending on the size of your tortillas)
These gluten-free Caramelized Pork Tacos with Pineapple Salsa are not only delicious but are incredibly easy and quick to make. A must in every rotation and super obsessing that you will not let a week pass by with it on your dinner table. Fresh with a good crunch and amazingly divine. Best paired with a chilli mayo sauce on top.
INGREDIENTS
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PORK:
1 tbsp oil
1 shallot, minced
1 clove garlic, minced
1 jalapeno, diced with ribs and seeds removed
2 tsp fish sauce
18 oz. boneless pork loin, sliced into thin strips
2 tbsp sugar
2 tbsp water
PINEAPPLE SALSA:
1 c. chopped pineapple
1 c. chopped cucumber
1/2 c. chopped cilantro
1/2 c. chopped red onion or shallot
a squeeze of lime juice
a pinch of salt
tortillas for serving
cilantro and lime for serving
chilli sauce for topping
How to make Caramelized Pork Tacos With Pineapple Salsa
Step 1: In a heavy pan, heat the oil over medium heat. To the hot oil, add the shallot, garlic, and jalapeno. Saute for about 2 minutes until aromatic. Adjust the heat to high, add in the pork along with the fish sauce and stir fry for a couple of minutes until the pork is brown. Add in the sugar and water while on very high heat and stir once, allowing the pork to caramelize for approximately a minute, undisturbed. Do the same process until the pork is golden brown.
Step 2: In a medium bowl, toss the Pineapple Salsa ingredients.
Step 3: Quickly warm the tortillas in a skillet with a bit of oil. Between 6 tortillas, arrange the pork and top each with salsa and chilli sauce.
NOTES:
To make the chilli sauce, mix two parts mayo with one part hot sauce. You can add more depending on how spicy you want your hot sauce. Or use Sriracha for a moderate kick. To thin out the consistency, add water.
Separately store the pork, salsa, and sauce to keep the leftovers.
Nutrition Facts:
Serves: 6, Calories Per Serving: 204 | Total Fat 4.9g 6% | Sodium 215.4mg 9% | Dietary Fiber 2.3g 8% | Protein 19.8g 40% | Vitamin C 17.8mg 20% | Phosphorus 297.6mg 24% | Cholesterol 55.3mg 18% | Total Carbohydrate 20.7g 8% | Sugars 8.1g | Vitamin A 7.5µg 1% | Potassium 479.4mg 10%
Ingredients
- PORK:
- 1 tbsp oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 jalapeno, diced with ribs and seeds removed
- 2 tsp fish sauce
- 18 oz. boneless pork loin, sliced into thin strips
- 2 tbsp sugar
- 2 tbsp water
- PINEAPPLE SALSA:
- 1 c. chopped pineapple
- 1 c. chopped cucumber
- 1/2 c. chopped cilantro
- 1/2 c. chopped red onion or shallot
- a squeeze of lime juice
- a pinch of salt
- tortillas for serving
- cilantro and lime for serving
- chilli sauce for topping
Instructions
Step 1: In a heavy pan, heat the oil over medium heat. To the hot oil, add the shallot, garlic, and jalapeno. Saute for about 2 minutes until aromatic. Adjust the heat to high, add in the pork along with the fish sauce and stir fry for a couple of minutes until the pork is brown. Add in the sugar and water while on very high heat and stir once, allowing the pork to caramelize for approximately a minute, undisturbed. Do the same process until the pork is golden brown.
Step 2: In a medium bowl, toss the Pineapple Salsa ingredients.
Step 3: Quickly warm the tortillas in a skillet with a bit of oil. Between 6 tortillas, arrange the pork and top each with salsa and chilli sauce.
Notes
To make the chilli sauce, mix two parts mayo with one part hot sauce. You can add more depending on how spicy you want your hot sauce. Or use Sriracha for a moderate kick. To thin out the consistency, add water. Separately store the pork, salsa, and sauce to keep the leftovers.
