MEAT MIXTURE:

1 lb. finely ground lean pork butt
6 water chestnuts, minced
1 lg. garlic clove, minced
1 sm. green onions, minced
1 tbsp. Japanese soy sauce
2 tsp. oil
1 1/4 tsp. fresh lemon juice
1/2 tsp. minced fresh ginger
1/4 tsp. sugar
1/8 tsp. salt
1/4 tsp. hot chili oil
12 (5-6 inch) bamboo skewers

GARNISHES:

12 Boston or Bibb lettuce leaves
1/2 c. chopped fresh coriander (Chinese parsley or cilantro)
1/2 c. chopped fresh min leaves
1/2 c. chopped green onion

DIPPING SAUCE:

1/2 c. Japanese soy sauce
5 tbsp. fresh lemon juice
3 tbsp. water
2 garlic cloves, minced
2 tsp. sugar
1 tsp. oyster sauce
1 tsp. minced fresh ginger
1/8-1/4 ground cayenne pepper

For meat: Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders (approximately 3 inches long and no more than 1-inch thick). Insert bamboo skewer through each cylinder.

Arrange garnishes in bowls; refrigerate.

For sauce: Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes; let cool. Divide among 4 small bowls.

Arrange pork sticks on grill so they do not touch. Cook until meat is crisped, brown and firm, turning often with tongs (about 10-15 minutes). Have each person sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce; wrap around pork and use sauce for dipping.

(Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep up to 2 weeks in refrigerator.)