In a large bowl, mix the pork, shallots, garlic, lemon grass, cornflour, herbs and fish sauce. Shape into approx 18-20 balls.
Thread onto large metal skewers (or individual wooden ones, soaked in water for 20 minutes to avoid burning). Barbecue or grill for 5-6 minutes, turning now and again until they are just cooked through.
Brush with 2tbsp of the chilli sauce and cook for a couple of minutes more until lightly caramelised.
Remove the skewers and serve each of the kofte in one of the Little Gem lettuce leaves, spooned over with a little more chilli sauce, plus extra for dipping, and scattered with the spring onion, chilli and coriander.
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