Pork and Zucchini Meatballs in Lettuce Cups

1 medium Zucchini
500 g Lean Ground Pork
1 tsp Chinese Five Spice Powder
1/2 tsp salt
Vegetable oil
Iceberg Lettuce
1/4 cup mayonnaise
1 tsp hot chili garlic sauce
2 carrots, grated
2 tbsp rice vinegar
Cilantro for garnish

1. 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.
2. 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.
3. 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.

Serves 4