INGREDIENTS:
1 small head of iceberg lettuce
1 small carrot
¼ small head of red cabbage
1 mango
¼ cup mint
¼ cup cilantro
½ medium size red onion
1 lb. ground pork
1 inch piece of ginger
1 garlic clove
2 tbsp. red wine vinegar
3 tbsp. raw honey
4 tbsp. coconut aminos
⅛ tsp. sea salt
2 tbsp. olive oil
1 tbsp. orange juice
1 small head of iceberg lettuce
1 small carrot
¼ small head of red cabbage
1 mango
¼ cup mint
¼ cup cilantro
½ medium size red onion
1 lb. ground pork
1 inch piece of ginger
1 garlic clove
2 tbsp. red wine vinegar
3 tbsp. raw honey
4 tbsp. coconut aminos
⅛ tsp. sea salt
2 tbsp. olive oil
1 tbsp. orange juice
HOW TO:
Wash iceberg lettuce and cut into quarters. Peel leaves off to create wraps. Set aside.
Wash mango and cut into cubes. Peel and chop red onion. Set aside. Peel and julienne or thinly slice carrot and set aside. Wash and chop mint and set aside. Wash and chop cilantro and set aside. Peel and finely chop ginger and garlic clove and set aside.
Wash iceberg lettuce and cut into quarters. Peel leaves off to create wraps. Set aside.
Wash mango and cut into cubes. Peel and chop red onion. Set aside. Peel and julienne or thinly slice carrot and set aside. Wash and chop mint and set aside. Wash and chop cilantro and set aside. Peel and finely chop ginger and garlic clove and set aside.
In a separate bowl add honey and warm just until it becomes a liquid. Add vinegar, coconut aminos, sea salt, ginger, garlic and orange juice. Mix well to combine. Set sauce aside.
In a skillet add olive oil and meat. Break up meat and stir continually until it is half cooked. This should take about 5-10 min. Add onions and cook an additional 5 min. Stir every minute or so. Add sauce, mix well and cook another 5-10 min or until meat is browned and sauce starts to thicken. Stir every few minutes. To serve place a spoonful of pork on top of a lettuce leaf and top with cabbage, carrot, cilantro, mint and mango.