Caramelized Pork Tacos with Pineapple Salsa
Instructions
No-Bake Salted Caramel Cups
Besides the awesome fact that you don't actually have to bake these, you can also add in the fact you can have them any time of day! They literally can work as a morning treat, a snack throughout the day, and even a dessert! And yes, they are perfect for parties! Just ask the guest I had over for New Years Eve.
new year, new ventures, delicious food
Ingredients
For the Pork:
1 tablespoon oil
For the Pineapple Salsa
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
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 for topping - see notes
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.
Notes
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.
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.
Ingredients
1 1/2 cups Quaker Rolled Oats
Instructions
1 1/2 cups pecan halves
1/2 cup pretzels
8 whole medjool dates, pitted
2/3 cup coconut oil, melted
a pinch of coarse sea salt
1 cup thick caramel (could be homemade salted caramel, date caramel, or store bought caramel pieces melted into a sauce - but make sure it is a little bit salty!)
2 cups chocolate chips, melted
sea salt, optional, for topping
CRUST: Pulse the oats, pecans, and pretzels in a food processor until broken down into small pieces. Add the dates, coconut oil, and sea salt and pulse until a soft dough forms. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.
Notes
CARAMEL: Meanwhile, prepare the caramel and melt the chocolate.
ASSEMBLY: When the crust mixture is firm enough, press into a muffin tin, leaving a well in the center of each. Add a tablespoon or two of caramel into each cup and top with chocolate. Sprinkle with sea salt if you want. Refrigerate or freeze until hardened. Remove from muffin tins and serve (give them a little time if they've been frozen). Yummmmmy.
The crust for these can also be made with the Peanut Butter Pretzel Energy Bites base!
TASTABLE
Welcome to not only a new year, but a new blog! Well, my first food blog if we're going to go into specifics. This was something I had been wanting to do for a while and figured starting it off with the new year was the way to go. Here I will share with you delicious recipes I have made, delicious dishes I have had the chance to try, and a little bit of my life all mixed together.