Whisk hoisin sauce, soy sauce, and asian chili-garlic sauce together in a large bowl; set aside
Pulse half of pork in a food processor until it is coarsely chopped, around 5 pulses. Transfer to a separate bowl and repeat with remaining pork.
Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until no longer pink, around 4 minutes.
Transfer pork to bowl with hoisin sauce mixture. Stir to combine.
Heat the remaining 1 tablespoon of vegetable oil in now-empty skillet over medium-high heat until shimmering. Cook the bell pepper and water chestnuts until the bell pepper softens, about 3 minutes. Add ginger and cook until fragrant, 30 seconds.
Add pork mixture to the skillet and bring to a simmer. Cook until thickened, about 1 minute. Transfer to serving dish and ENJOY! (spoon pork mixture into lettuce leaves)