The review from the internet: I don’t mean to be super obvious here, but we have some really delicious things going on in the food department right now that you need to know about. Starting with thin strips of caramelized pork tucked into a soft corn tortilla, moving on to fresh cucumber pineapple cilantro salsa, and finishing with a chili mayo sauce over the top because SAUCE RULES THE WORLD.

Our Review:

I’ll start by admitting that I reused some of my salsa from Monday night. I added in the cucumbers and additional pineapple, so the only difference from the salsa in this recipe was the addition of tomato and mango. Now that, that is out of the way I’ll follow up by saying we had more guests!! My BFF from life starting in 5th grade Ari and her husband Bob stopped over for tacotober! We had lots of fun and laughed mucho.

So the tacos, after Monday night’s way too complex taco these were so simple to pull together. Even if we don’t compare to Monday night’s it was still super simple. I did prep the onions, jalapeno mix in the morning so that helped too. Chopping up the onion was probably the most complicated part.  When I got home from work I chopped up the pork, stirred the salsa and then chopped up an avocado.

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So cooking everything up was easy, just saute, once the onion was tender we threw in the pork and browned it. Once that was done, time to caramelize! What I didn’t realize about caramelizing was that the pan needed to be super hot, luckily we have a super burned (double burner?) so that was easy to achieve, the other thing I didn’t realize was that it takes a while to get it start but then it goes super quick. I was a bit worried about over cooking the pork (nothing is worse than chewy meat), but it all worked out.

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You’ll notice that we have giant tortillas tonight. That’s because the store had no normal size tortillas, strange right? Ok back to the review. Caramelization was great, salsa still seemed too oniony, overall great tacos. I’m still not loving fruit salsa, I can’t decide if that’s because it’s not fruit season or if it’s because I don’t like fruit salsa.

Our reviews from our friends. They liked that the pork was in pieces instead of shredded, I’ll agree that this was a nice change up. We’re so use to pulled pork tacos that it is a nice change up. They didn’t feel like the salsa was too oniony either. Our guests also felt that the caramelization of the pork was a nice touch.

Overall we’d give this one a 🍍🍍🍍🍍 4/5 pineapples.


The Deets: 

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
  • ½ cup chopped cilantro
  • ½ 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
  1. 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. 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.
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.


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