adapted from "Thai Ground Pork Salad" by Tom Mylan in Food and Wine magazine
Heat olive oil in a large skillet over medium-high heat. Add ground pork, jalapeño, and garlic and cook until pork is no longer pink, about 5 minutes. Drain off fat and transfer cooked meat to a serving bowl.
Rinse the lettuce, spin dry, gently wrap in a clean kitchen towel, and stash in the refrigerator while you mix the sauce and finishing cooking. This will help the lettuce be crisp and delicious.
In glass measuring cup or small bowl, whisk together the lime juice, fish sauce, brown sugar, and sriracha. Drizzle over the browned pork, stir to mix, and let stand 5 minutes.
Add the herbs to the pork. Serve with lettuce leaves and pass jalapeño slices, lime wedges, and sriracha.