Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Hold romaine head at root end and chop coarsely. Coarsely chop peanuts.
Make the Meatballs
Combine ground pork, seasoning, half the ginger, half the garlic (reserve remaining of both for glaze), green portions of green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Mix thoroughly. Form pork mixture into 10 golf ball-sized meatballs.
Sear and Cook Meatballs
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pan. Turn occasionally until well-browned, 4-6 minutes. Add ½ cup water, cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes. A little water left in the pan is fine.
Glaze the Meatballs
Add remaining ginger and garlic to pan with meatballs, and cook until aromatic, 30-90 seconds. Add tonkatsu and cook, turning meatballs until glaze thickens slightly, 1-3 minutes. Remove from burner, cover, and set aside.
Make the Salad
In another mixing bowl, combine romaine, slaw mix, white portions of green onions, Asian sesame dressing, and a pinch of salt and pepper.
Finish the Dish
Place salad on a plate, and top with peanuts. Arrange meatballs next to salad. Garnish with remaining green portions of green onions.