Directions

1. For the sauce, combine 1/4 cup wine vinegar, 3 Tbsp. low sodium soy sauce, 1/4 cup extra virgin olive oil, 1/4 tsp. salt, 1/4 tsp. pepper , 2 Tbsp. Thai chili sauce in a small saucepan, bring to a boil, reduce to a simmer and cook uncovered until it is slightly thickened. Set aside to cool.
2. To make the pork marinade, combine 2 minced garlic cloves, 1 Tbsp. Sesame oil, 3 Tbsp. reduced-sodium soy sauce, 1 Tbsp. extra virgin olive oil, 2 Tbsp. rice wine vinegar in a bowl. Toss with chopped pork. Let it sit for 15 or 20 minutes.
3. In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the marinated pork and stir quickly until the pork is no longer pink. This should take no more than 4 to 5 minutes. Add mango, stir well and set aside.
4. To serve, place pork mango mixture in lettuce leaves; top with cucumber, red pepper, green onions, jalapeno, cashews and cilantro. Top with the dipping sauce, fold over and enjoy.