Preheat the oven to 400°F (205°C).
Prep the ingredients per the instructions above.
Prep bruschetta: mix all of the ingredients (except bread) in a bowl. Season with salt and pepper to taste. Set aside.
Prep and toast bread: Place sliced bread on a baking sheet, drizzle with oil, and bake in the oven until golden brown.
Heat the vegetable oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot (it will shimmer), add the ground pork to the pan, breaking it up into smaller pieces. Once the pork is turning golden brown, add in the onion, garlic, 5 spice, and ginger. Continue to brown until the pork is a deep golden brown and the ginger and garlic are fragrant.
Make the sauce: in a small bowl, mix the black bean sauce and soy sauce. Mix in the cider vinegar and stir to combine the sauce well. Pour the sauce into the pan and mix to coat all the pork. Add in the carrot and bell pepper. Bring the sauce to a quick simmer and remove it from the heat.
To make the peanut sauce, simply whisk all the ingredients together in a small bowl and add some water a tablespoon at a time until you have a drizzling consistency.
Finish bruschetta: Spoon the bruschetta mixture onto the bread slices.
Mix together the ingredients for the spritzer. Add sugar to taste for sweetness. Serve over ice if desired.
Spoon some pork mixture into the lettuce leaves and drizzle with the peanut sauce and top with chopped peanuts, scallions, and cilantro. Serve with extra limes on the side, bruschetta, and spritzer.