Sweet Pork Tacos with Cucumber-Pineapple Salsa and Sriracha Mayo
This taco is not your typical taco; with just the right amount of sweetness, light and cool, and spicy. It combines for a light, but filling dish.
- Fresh flour tortillas for serving
- 1 Tbsp olive oil
- 1 clove garlic
- 1 jalapeno seeded and diced
- 2 tsp fish sauce
- 1 – 1 1/2 lbs pork ribs cut into small chunks
- 2 Tbsp sugar
- 2 Tbsp water
- 1 cup cucumber chopped
- 1 cup pineapple chopped
- ½ cup cilantro chopped
- 2-3 green onions diced
- 1/2 lime squeezed for its juice
- Salt and pepper
- 1 cup mayo
- 2-3 Tbsp sriracha more or less to taste
In a large pan, heat the olive oil. Add in the garlic and jalapeno and saute until the garlic becomes fragrant and the jalapeno begins to cook through.
Add in the chunks of pork and saute over high heat.
Add in the fish sauce and stir for a couple minutes until the pork is cooked through. Add 1 tablespoon water and 1 tablespoon sugar. Stir in with the pork. About a minute later, repeat. By this point the pork should be caramelized. If not, add another tablespoon each of water and sugar, and stir.
Meanwhile, prepare the salsa by combining the cucumber, pineapple, cilantro, green onion, lime juice, and salt and pepper in a mixing bowl. Lightly toss.
Mix the mayo and sriracha together in a separate small bowl.
Prepare the tacos by placing the pork down the middle of a warm flour tortilla. Top with salsa, sriracha mayo, cilantro and a hit of fresh lime.