1headButter or Iceberg Lettuce(or similar leafy green)
1Carrot(cut into matchsticks)
1Bell Pepper(thinly sliced (omit for AIP))
2Green Onions(white and green parts, sliced)
Cashews(chopped (omit for AIP))
Separate the individual leaves of the lettuce, rinse and dry well. Set aside. Cut the carrots into matchsticks, slice the bell pepper, slice the green onions, and chop the cashews. Set aside.
In a medium bowl, stir together the juice and zest of the lime, the sunbutter, the coconut milk, and the fish sauce. Thin with more coconut milk as needed until desired thickness. Set aside.
Heat the pan over medium heat and then add the cooking oil. Add the garlic and ginger to the pan and saute for a minute until fragrant. Add the pork to the pan, season it with the salt and cook, stirring often, until cooked through.
Serve by scooping some pork into each lettuce leaf, adding a dollop of sauce, and then adding the toppings of carrots, green onions, bell pepper, and cashews.
**Make a quick tigernut butter by whisking 1/4 cup of tigernut flour with 1-2 tbsp of avocado oil or melted coconut oil. (See how to do this in this 30-second Tigernut Butter post)