Black Pepper Free Thai-Style Larb Lettuce Wraps
Larb is one of those dishes that delivers serious flavor with very little effort — bright, herby, and just a little funky in the best way. Traditional versions often lean on fish sauce and a heavy hand of spice, but this take keeps things clean and accessible while still hitting every note you want from a great Southeast Asian meat salad. The dressing comes together from coconut aminos, fresh lime juice, ginger, and turmeric, giving the pork a tangy, golden coating that smells absolutely incredible as it hits the hot pan. What makes this version work so well for anyone avoiding black pepper is that the heat and complexity usually provided by peppercorns are replaced entirely by the brightness of lime, the warmth of ginger, and the earthiness of turmeric — nothing feels missing. Once the pork is cooked and tossed with shallot, scallion greens, mint, cilantro, and basil, the whole mixture becomes this fragrant, textured filling that practically begs to be scooped up. Butter lettuce cups are the perfect vessel — cool, crisp, and just sturdy enough to hold a generous spoonful without falling apart. Add a few slices of cucumber and a squeeze of extra lime, and you've got a light but satisfying meal that comes together in under fifteen minutes of active cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!