Wash and dry produce.

Quarter lime. Trim and discard root end from lettuce; separate leaves; thinly slice 1-2 small center leaves.

In a small bowl, combine mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, pepper, and as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in cabbage; cook, stirring occasionally, until just tender, 2-3 minutes.

Add hoisin, chili sauce, and 2½ TBSP sweet soy glaze (5 TBSP for 4 servings) (be sure to measure the sweet soy glaze—we sent more!). Stir until thoroughly combined.

Turn off heat. Stir in juice from two lime wedges (four wedges for 4). Taste and season with salt and pepper.

Divide lettuce leaves between plates; fill with shredded lettuce and moo shu pork. Drizzle with Sriracha-lime mayo and serve with any remaining lime wedges on the side.