In a large skillet over medium-high heat, add the ground pork and begin to brown it, making sure to break it up into small pieces.
Add the mushrooms, season with salt and pepper, and cook together for 5 minutes, or until the mushrooms have released their liquid.
Add the bone broth, make sure to get all the fond off the bottom of the pan, and reduce by half. Turnt the heat to low. Add the chestnuts, carrots, garlic, ginger, rice wine vinegar and sesame oil. Stir to combine, and keep warm while you prepare the sauce.
To make the sauce, simply combine the almond butter, bone broth and hot sauce with a whisk until one homogenous mixture. *If you’re having trouble combining the liquids with the almond butter, try warming the bone broth before adding.
To serve, lay down the lettuce leaves on your plate, add some of the pork mixture, top with a drizzle of the sauce, and garnish with some scallions and cilantro!