Low Sugar Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavor, these lettuce wraps are the kind of dish that feels like a restaurant meal but comes together in a single skillet. The filling is built on ground pork seasoned with coconut aminos, fresh lime juice, ginger, and turmeric — every bit of that punchy flavor comes from real ingredients, with zero added sweeteners in sight. That matters more than you might think, because many store-bought sauces and marinades sneak in cane sugar, honey, or syrup even when the dish doesn't need it. Here, the natural tang of lime and the umami depth of coconut aminos do all the heavy lifting. Once the pork is cooked and tossed with a generous handful of fresh mint, cilantro, and basil, the whole mixture gets spooned into crisp butter lettuce cups for a satisfying crunch in every bite. Thin-sliced shallot and scallion greens add a little bite and freshness that rounds everything out beautifully. It's a genuinely craveable meal that proves eating without added sugar doesn't mean eating without flavor.
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Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 small shallot, very thinly sliced
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
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