Prep the seasonings. Coarsely chop the cilantro and mint. Place the herbs in a medium mixing bowl and squeeze in the juice from the limes. Add the fish sauce, coconut sugar, and pepper. Finely mince the jalapeño and add it to the bowl, then mix all the ingredients with a fork and set aside.
Cook the pork. Heat a large, nonstick skillet over medium-high heat, 2 minutes. Crumble the pork into the skillet and cook, breaking up the meat with a wooden spoon, until it is just pink, about 3 minutes. While it cooks, peel and crush the garlic cloves, then add them to the pan; continue to cook until the meat is browned and sizzling. Remove the pan from the heat and add the herb mixture. Stir until combined, and set aside to cool a bit.
Make the garlic chips. Very thinly slice the garlic cloves. and toss them with the baking soda until lightly coated. Place the coconut oil in a medium, non-stick saucepan over medium-high heat, about 3 minutes. Reduce the heat to medium, add the garlic, and stir-fry until golden brown and beginning to get crisp, about 5 minutes. Remove to paper towels to drain; the chips get crispier as they cool.
Prep the veggies and garnish. Separate and wash the lettuce leaves, and thinly slice the cucumber. Crush the cashews and wash additional herbs for garnish.
To serve, place lettuce leaves and cucumber slices on individual plates and spoon larb over the top. Garnish with additional cilantro and mint leaves, crushed cashews, garlic chips, and a squeeze of lime juice.