Pork Lettuce Wraps

• 2 lbs. ground pork
• 5 garlic cloves, minced
• 1 1/2 T ginger root, minced
• 2 T fresh mint, minced
• 1/4 C + 2 T fresh cilantro, minced
• 3 T fresh basil, minced
• 3/4 C coconut aminos
• 2 1/2 tsp fish sauce
• 1 T + 2 tsp sesame oil
• 1/4 tsp crushed red pepper
• 4 T lime juice
• 2 T avocado oil
• 1/2 tsp sea salt
• lettuce leaves
• 1-20oz can pineapple chunks, drained
• 1/2 C sunbutter
• 1/2 tsp sambal chili paste

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1. In a large skillet on medium heat, add the avocado oil, garlic, ginger, and crushed red pepper. Stir the mixture and continue cooking for 1-2 minutes, just until the mixture is fragrant and not burned.
2. Add the ground pork and break it up into smaller pieces, cooking until it is no longer pink. Drain any excess fat that may be in the pan. Add the mint, cilantro, basil, 1/4 cup of coconut aminos, 2 teaspoons of fish sauce, 2 teaspoons of sesame oil, 3 tablespoons of lime juice, and sea salt.
3. Stir everything so it is fully combined. Turn the heat to low and continue cooking for about 15 minutes to let the flavors combine, stirring occasionally.
4. In a high-speed blender or mason jar wide enough to fit an immersion blender, add the pineapple chunks, sunbutter, 1/2 cup of coconut aminos, 1 tablespoon of lime juice, 1/2 teaspoon of fish sauce, and sambal chili paste.
5. Blend everything until smooth and no chunks remain.
6. Serve the pork with lettuce leaves, extra cilantro, and the pineapple sunbutter sauce.