• Wash and dry produce. • Quarter lime. Trim and discard root end from lettuce; separate leaves; thinly slice 1-2 small center leaves.

• In a small bowl, combine mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, pepper, and as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in cabbage; cook, stirring occasionally, until just tender, 2-3 minutes. • Add hoisin, chili sauce, and 21⁄2 TBSP sweet soy glaze (5 TBSP for 4 servings) (be sure to measure the sweet soy glaze—we sent more!). Stir until thoroughly combined. • Turn off heat. Stir in juice from two lime wedges (four wedges for 4). Taste and season with salt and pepper.

• Divide lettuce leaves between plates; fill with shredded lettuce and moo shu pork. Drizzle with Sriracha-lime mayo and serve with any remaining lime wedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°.