In a food processor, add the garlic, shallots, pork, honey, pepper, fish sauce, soy sauce, sesame oil, cashews, coriander, chilli and blend until it becomes a paste consistency.

Soak the sago in 2 cups hot water for 10–15 minutes until amalgamated. Mix the toasted sesame seeds with the sago.

Wet your hands and gather up about a heaped tablespoon of sago, flattening it out in your hand to a thin disk. Put a spoonful of the pork mixture into the middle and gather up the edges to form a sealed ball, rolling the ball smooth in your hands.

Steam the balls in a steamer for 15 minutes or till translucent. Cool a little and serve on lettuce leaves, with the dipping sauce and garnish with coriander and chilli strips.