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1
Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes.
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2
(This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)
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3
In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger.
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4
Whisk together until the sugar dissolves.
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5
Take the pork out of the freezer and unwrap on a clean cutting board.
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6
Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long.
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7
Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.
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8
In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil.
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9
Stir to combine.
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10
Set aside.
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11
When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.
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12
Heat the vegetable oil in a large skillet over high heat.
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13
Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet.
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14
(Be careful that the drippings don't splatter out of the pan.)
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15
Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through.
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16
Remove from the heat and stir in the sesame seeds.
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17
To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style.
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18
Top with a few pork strips and drizzle with a few drops of the chili mixture.
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19
Roll up and eat!
