1 lb Pork butt, ground
6    Water chestnuts, minced
1 lg Clove garlic, minced
1 sm Green onion, minced
1 tb Soy sauce, Japanese
2 ts Oil
1 1/4 ts Lemon juice, fresh
1/2 ts Ginger, fresh, minced
1/4 ts Sugar
1/4 ts Hot chili oil, Chinese
1/8 ts Salt
12    Bamboo skewers - 5 to 6
-inches long

GARNISHES
12 Boston lettuce leaves
1/2 c Cilantro, chopped
1/2 c Mint, fresh, chopped
1/2 c Green onion, chopped

-DIPPING SAUCE-
1/2 c Soy sauce, Japanese
5 tb Lemon juice, fresh
3 tb Water
2 Clove garlic, minced
2 ts Sugar
1 ts Oyster sauce
1 ts Ginger, fresh, minced
1/8 ts 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 and set
aside. Arrange garnishes in individual 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 and set
aside. Heat coals on barbecue until gray ash forms. Spread into overlapping
layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3
inches above coals or, preheat oven to broil. Arrange pork sticks on grill
or broiling pan so they do not touch. Cook until meat is crisped, browned
and firm, turning often with tongs, about 10 to 15 minutes. Have each diner
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 2
weeks in refrigerator.