We used small leaves from the inner section of the lettuce. Rinse under cold water, shake away excess. Place in a large bowl. Cover. Refrigerate up to several hours ahead. Trim with kitchen scissors, if necessary.
1 tblsp brown sugar
2 tblsps boiling water
1⁄4 cup hoisin sauce
1 tblsp fish sauce
2 tblsps rice wine vinegar
2 tblsps vegetable oil
8 iceberg lettuce cups
Chopped roasted peanuts and sliced green spring onions, to serve
Fresh mint leaves, to garnish
500g pork mince
2 green spring onions, finely chopped
2 tsps finely grated fresh ginger
2 tblsps oyster sauce
2 tsps brown sugar
Salt and pepper, to taste
To make meatballs, combine all ingredients in a large bowl. Mix well. Using damp hands, roll tablespoons of mixture into 16 balls. Place on a tray. Refrigerate, covered for 15 minutes.
2 Meanwhile, dissolve sugar in water in a heatproof jug. Stir in sauces and vinegar.
3 Heat oil in a large, non-stick frying pan over a medium heat. Add meatballs. Cook for about 10 minutes, turning occasionally, or until cooked through. Add 1⁄4 cup of the sauce mixture. Cook, stirring occasionally, for about 2 minutes, or until sauce is thick and sticky and meatballs are coated. Remove.
4 To serve, arrange lettuce cups on a serving platter. Top with meatballs. Spoon over the remaining sauce. Sprinkle with peanuts and onions. Garnish with mint leaves.