For the pork filling I combined 1 pound of ground pork, half of a red onion, finely chopped, two Thai chilis, finely chopped, a couple tbsp of toasted sesame oil, a couple tbsp of rice vinegar, a couple tbsp of soy sauce and some black pepper. If I had some green onions, those would have gone in too. Oh, I also added a tbsp of minced ginger. This was simply cooked in a sauté pan until cooked through and then served in bibb lettuce leaves.
You can see I accompanied this with some shredded carrots and daikon radish. I also made a cucumber and pickled bamboo shoot salad with a little rice vinegar and mint. I found the pickled bamboo at my local Asian market. They were pickled with some small red chilis which provided more depth of flavor.