500 g Lean Ground Pork
1 tsp Chinese Five Spice Powder
1/2 tsp salt
1/4 cup mayonnaise
1 tsp hot chili garlic sauce
2 carrots, grated
2 tbsp rice vinegar
Cilantro for garnish
- Grate zucchini and squeeze out as much liquid as possible. Pat dry with paper towel. Combine with ground pork, Chinese Five Spice Powder and salt in a large bowl. Scoop out 2 tbsp balls.
- Heat a large non-stick pan over medium high. Add 1 tbsp vegetable oil, then meatballs in a single layer. Brown on all sides, by shaking pan a few times about 7 min. Cover and reduce heat to medium low. Continue cooking until juices run clear, 6 more min. Arrange iceberg lettuce cups on plates.
- Combine mayonnaise with chili garlic sauce in small bowl. Stir carrots with rice vinegar in another small bowl. Place 1 or 2 meatballs in each lettuce cup and top with chili garlic mayo and carrots. Garnish with cilantro.