Pork and pineapple poetry

PORK PINEAPPLE TACO
an ode

After four days of cooking
out of the pantry
I found it was time
to cook something fancy
I drove to the store
with money to spend
turns out once more
that food brings content

Tacos are lovely
crunchy and fine
Pork pineapple taco,
You’ll always be mine.

Pork Pineapple Tacos
(leave you speechless, then turn you into a food poet)

Ingredients


Tacos
Obviously the key ingredient. I used hard shells but soft ones work as well.
Pork filling
400 g pork (boneless, I used pork loin), sliced into strips
3 tbs spring onion, finely chopped
1 clove of garlic
2 tsp ketjap manis (or fish sauce)
½ chopped chili pepper
2 tbs brown sugar
2 tbs water
Pineapple salsa
1 fresh pineapple, cut into wedges
juice of 1 lime
2 tbs olive oil
a few twigs of chopped fresh mint
spring onion to your liking
salt
Spicy dressing
1 part mayo, 1 part sriracha, 1 part sour cream. Mix.

Method
Pork filling
Heat the oil and add spring onion, chili and garlic. Stir until fragnant, then add meat. Add ketjap manis and stir for a few minutes until meat is ready. Turn up the heat, add sugar and water and let the pork caramelize.
Salsa
Get out the grill pan (if it has ridges: great!) and heat it up. When hot, add the pineapple wedges and grill them on both sides. Grill marks are good. When hot, sweet and ready, remove grill pan and let it cool down a bit. Cut the pineapple into cubes and add to a bowl with spring onion, chopped fresh mint, lime juice and olive oil. Add salt to your liking.
Magic
Heat the tacos and fill them up. Be generous with the salsa and don’t forget to top it off with your spicy dressing. Enjoy!

Extra
Do you have some salsa and dressing left? Both work well in a pasta salad with cherry tomatoes. Just saying ;).

(Inspired by the original recipe of Pinch of Yum)

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