Lettuce Wraps

Again, I found this on allrecipes, but I tweaked it to my taste. Here's the original. This is mine with my changes.

16 Boston Bibb or butter lettuce leaves (I used iceberg because the other stuff looked gross)
1 pound lean ground pork
a little sesame oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce (at least 1 T. I probably used more)
1/2 cup hoisin sauce
1 tablespoon rice wine vinegar (again, I think I used more)
Asian chile pepper sauce (I used the hot sauce Jenn used in the spicy chicken)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
1 carrot, julienned
2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground pork in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, carrots and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!