our favorite handheld bite right now. these hot honey pork & pineapple lettuce wraps are great for a casual weeknight or fun dinner party. ⁠ ⁠ pro tip: you can replace all of the starred ingredients* with momofuku sweet & savory korean bbq sauce, if you have it on hand. just add it when you would add the soy sauce in the recipe.⁠ ⁠ ingredients for 2 —⁠ * 1 pound ground pork⁠ * 1 small onion⁠ * 1 cup chopped pineapple⁠ * 1 cup snap peas, sliced (optional, or sub with snow peas or frozen peas)⁠ * 4 cloves garlic, chopped or grated*⁠ * 1 tablespoon fresh ginger, chopped or grated*⁠ * 2 tablespoons momofuku chili crunch hot honey*⁠ * ⅓ cup momofuku soy sauce or tamari*⁠ * 1 lime, quartered⁠ * 2–3 scallions, sliced⁠ * 1 cup basil, loosely chopped⁠ * bibb lettuce cups�⁠ ⁠ 1. heat 1 tablespoon of canola oil in a large skillet or wok over medium high heat until hot. add pork and spread out evenly across the surface of the skillet and cook for 4 minutes undisturbed. toss and cook for an additional 3–4 minutes, until the pork is cooked through and browned. remove pork from skillet to a paper towel–lined plate.⁠ ⁠ 2. add onions and pineapple to the skillet and stir fry for 8 minutes. add sliced snap peas, grated garlic, and ginger and stir fry for another 2 minutes.⁠ ⁠ 3. add pork back to the skillet, then add 2 tablespoons of momofuku chili crunch hot honey and ⅓ cup of momofuku soy sauce and stir fry for another minute or so, until the liquid has mostly evaporated. remove from heat.⁠ ⁠ 4. squeeze half of the lime into the mixture, then stir in scallions and basil. serve with remaining lime wedges and bibb lettuce cups.