Inspect the shredded meat to make sure that there are no small pieces of bones in them.
Heat the cooking oil in a pan. Saute the garlic, ginger and chili just until fragrant.
Add the shredded pork meat to the pan. Pour in the lemon juice and fish sauce. Sprinkle in the sugar. Stir.
Over high heat and with occasional stirring, cook the pork until light browned and crisp.
Warm the tortillas in a clean oil-free pan (sprinkle with a little water, if you like, to rehydrate the tortillas) and assemble the tacos.
Spread shredded lettuce on each tortilla, top with the browned pork, add some julienned cucumber then top with crisp onion slices and cilantro.