Pork Tacos with Tropical Salsa

For the Salsa, mix together:
1/2 red onion, chopped
1/2 medium cucumber, seeded and chopped
1/2 cup cilantro, chopped
1 orange pepper, chopped
1 jalepeno, chopped
1 can of pineapple, chopped
Juice of 1 lime
Salt
Pepper
Red pepper flakes

Pork:
2 to 2.5 pounds of boneless pork loin, sliced against the grain into 1/2 inch strips
2 tsp oyster sauce
Juice of 1/2 lime
Chili powder
Smoked paprika
Salt
Pepper
2 cloves of garlic, diced
1 shallot, diced
1 jalepeno, diced
2 tbsp sugar
Canola oil
Soft tortillas
water
Green onion for garnish

Directions for pork:
1. Season pork with salt, pepper, paprika and chili powder. Toss and let sit at room temperature for 30 minutes or up to 2 hours.
2. Set up a large bowl with the lime juice and 2 tsp of oyster sauce. Heat up canola oil in a large pan to high heat. Work in batches and sear pork on each side for 1.5-2 minutes per side. Toss the cooked pork in the bowl with the lime and oyster sauce and work in batches until all pork is done.
3. Turn heat down to medium low. Deglaze the pan with a few tbsp of water. Add in shallot, garlic and jalepeno. Scrape up and cook for about 3-5 minutes.
4. Add back in your pork, along with all the juices in the bowl and 2 TBSP sugar and turn up the heat to medium high. Toss and let sit for 1-2 minutes to caramelize. Toss once more and then turn off heat.

Heat up tortillas add 3-4 pieces of pork, top with pineapple salsa and garnish with green onions. Optional Tabasco or spicy mayo topping but honestly you don’t need it.
*This recipe made about 12 tacos. 

Wine pairing: 
Catena
Malbec
2014
Mendoza, Argentina