Artificial Flavors Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy, savory, and impossibly fresh. The dressing comes together with coconut aminos, fresh lime juice, grated ginger, and turmeric, so every element of the flavor is built from real, whole ingredients rather than anything synthetic or artificially enhanced. Ground pork soaks up that citrusy, golden dressing beautifully, and a generous handful of fresh mint, cilantro, and basil stirred in at the end gives the dish its signature herbal punch. Butter lettuce cups make the perfect vessel — cool and crisp against the warm, fragrant meat. For anyone navigating artificial flavors in packaged sauces and seasonings, this recipe sidesteps the issue entirely by leaning on fresh produce and pantry staples you can actually read the label on. It's the kind of dish that feels restaurant-worthy but comes together in a single skillet, making it just as practical as it is impressive.
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Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 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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