• 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
• 1 lime, quartered
• 2–3 scallions, sliced
• 1 cup basil, loosely chopped
• bibb lettuce cups

Pro-tip: For even easier prep, replace the garlic, ginger, Chili Crunch Hot Honey, and Soy Sauce with Momofuku Sweet & Savory Korean BBQ Sauce. Just add it when you would add the Soy Sauce in the recipe. Find Momofuku Sweet & Savory Korean BBQ Sauce at a Whole Foods near you here.

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.

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.

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.

Squeeze half of the lime into the mixture, then stir in scallions and basil. Serve with remaining lime wedges and bibb lettuce cups.