Glazed Habanero Pork and Cashew Lettuce Wraps


Preserving Method: Non-Preserving

1. Combine sliced pork, 1 teaspoon each of ginger and garlic and soy sauce in small bowl.  Set aside to marinate for about 10 minutes.  Heat oil in large skillet over medium-high heat and brown pork in batches, stirring frequently, until just cooked.  Remove to plate and set aside.

2. In same skillet, cook onion, carrot and red bell pepper, over medium-high heat (add a little more oil to the pan if needed), stirring frequently until vegetables are crisp-tender and beginning to brown.
3. Return pork to the skillet and stir in the Habanero-Apricot Jelly, lime juice, Sriracha sauce,cashews, cilantro and remaining ginger and garlic. Simmer for 2-3 minutes to heat through.  Serve in lettuce cups or over hot cooked rice. Garnish with scallions and additional Sriracha sauce and lime wedges.