1/2 lb thinly sliced raw pork- (or use a pan roasted pork chop-if so cut out broth cooking step)
1 cup chicken broth
1/4 lb mung bean sprouts
½-1 avocado sliced thin
1 cup cucumber shaved thin
any other veggies you want to add, zucchini, bell pepper, green beans, etc.
Fresh lettuce leaves cut into approximately 3 x 3 inches-romaine, butter lettuce or Napa cabbage
1/4 cup almond butter
1/2 tablespoon fish sauce
1 tablespoon white wine vinegar
2 tablespoon of water
1 teaspoon spicy chili paste
1 lime, quartered
1 tbsp olive oil or lard
Sea salt and freshly ground black pepper to taste
Bring the chicken stock to a boil in a pan placed over a medium-high heat and add the pork slices. Simmer and cook for about 5min, until the pork is cooked.
Remove the pork slices and set aside to cool. You won’t need the chicken stock anymore, but you can stock it in the refrigerator for later recipes.
In the same pan, cook the mung bean sprouts with the cooking fat for 3 to 4 minutes and then set aside.
In a bowl, combine the ingredients for the almond butter sauce: the almond butter, fish sauce, white wine vinegar, water and chili paste. Season to taste with sea salt and black pepper.
Once the cooked ingredients have cooled down, place some pork, some mung bean sprouts and some almond butter sauce over each lettuce leaf and squeeze some fresh lime juice on top- layer in other veggies.