Method

• 1.
  Place pork, flour, ginger, egg, 1/4 cup (60ml) rice wine and 2 tablespoons oyster sauce in a bowl. Season with 1 teaspoon salt, then mix well with a wooden spoon. Using damp hands, roll into walnut-sized balls. Chill for 30 minutes.
• 2.
  Heat oil in a frypan over medium-high heat. Cook the meatballs, in 2-3 batches, turning for 3-4 minutes until golden and cooked through. Keep warm in a low oven.
• 3.
  For the sauce, wipe the frypan clean, then add the stock, remaining 2 tablespoons wine and remaining 3 tablespoons oyster sauce. Cook, stirring, over medium-high heat for 2-3 minutes until reduced. Add meatballs and toss to glaze.
• 4.
  Fill lettuce leaves with a little rice and 3 meatballs, drizzle with extra oyster sauce and top with chilli and coriander.