BHA & BHT Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver a satisfying crunch in every bite. Ground pork gets cooked down in coconut oil, then tossed with a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no bottled sauces or mystery additives in sight. That matters more than it might seem, because conventional condiments and processed seasonings are some of the sneakiest sources of synthetic preservatives like BHA and BHT. Every ingredient here is whole, fresh, and straightforward, so you know exactly what's going into the pan. The finishing move — folding in torn mint, cilantro, and basil after the meat cools slightly — keeps the herbs vibrant and fragrant rather than wilted. Butter lettuce cups make the perfect vessel: light, slightly sweet, and sturdy enough to hold a generous scoop of the warm pork mixture. Serve with cucumber slices and an extra squeeze of lime for a dish that feels restaurant-worthy but comes together entirely on your own terms.
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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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