For the pork
1 tablespoon oil
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
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 – 2 parts mayo, 1 part Sriracha or other hot sauce
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.
For the salsa: Toss everything together in a medium bowl.
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.