Light your BBQ.
Then mix all the marinade ingredients in bowl.
Immerse each pork loin chop into the mixture to coat until all 6 are in the bowl.
Cover with a plate and pop into the fridge to marinate (can be prepped a few hours in advance if you wish).
Meanwhile, wash and spin your lettuce leaves dry, (you’ll need about 10 – 12 depending on their sizthen place in a serving bowl and put in the fridge.
Rinse the spring onions and finely slice on the diagonal including as much green stem as you can then pop in a serving bowl with a splash of sesame oil and garnish with a grinding of chilli and garlic flakes.
Once the flames on you BBQ have died down add the marinated chops.
Allow to cook for around 10 minutes (or until they look cooked underneatand turn. Cooking time will depend on the heat of your BBQ.
Cook for another 8 – 10 minutes approximately and test temperature with the Thermapen Professional, the chops are ready when they reach a temperature of 71°C.
Cut the chops up into strips with a pair of kitchen scissors and put in a serving bowl.
Serve the bowls of pork, lettuce and spring onion along with sweet chilli dipping sauce, soy sauce and sesame seeds if using and allow your guests to assemble their wraps.
Alternatively assemble the lettuce wraps for your guests by adding the spicy pork strips, spring onion garnish, sauces and sesame seeds and present on a serving platter.
A rice salad would be a great accompaniment.