Place pork, ginger and ½c sea salt in a large saucepan and add enough cold water to cover

Bring to a simmer over medium heat and cook for 30 minutes or until the pork is just cooked

Remove the pork from the liquid and run under cold water

Trim excess rind and fat from the pork and cut into ½cm pieces and place into a bowl with the beans

In a separate bowl combine celery, peanuts and spring onion

Heat 1T vegetable oil in a sauté pan, add chillies and cook over medium heat for 2 minutes or until the chillies darken, drain on absorbent paper

Place chillies in a mortar, using a pestle, pound to a fine paste adding in the oyster sauce, soy, sesame oil and sugar, mixing to combine

Cut base from each lettuce and carefully remove darker leaves.  Under cold running water, gently peel off 12 leaves, drain and trim edges with the scissors

Heat a wok on high heat, add 1T vegetable oil and half the pork and bean mixture, stir-fry for 3-4 minutes or until the pork is brown.  Add half the celery and peanut mixture and stir-fry for another minute, then add half the sauce, mix to combine and transfer to a bowl