Emulsifier Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver a satisfying contrast of warm spiced pork and cool, crisp butter lettuce in every single bite. The dressing comes together with coconut aminos, fresh lime juice, ginger, and turmeric — real, whole ingredients that do all the heavy lifting without a synthetic additive in sight. For anyone navigating emulsifier-free eating, packaged sauces and marinades are often the trickiest part of a recipe, but here everything is whisked together from scratch so you know exactly what's going in. The pork gets cooked down until fragrant and deeply savory, then tossed with a generous handful of fresh mint, cilantro, and basil that makes the whole dish feel alive and vibrant. Shallot and scallion greens add a gentle bite that ties it all together beautifully. Serve it straight from the skillet into those butter lettuce cups with a squeeze of lime and you've got a meal that feels like a restaurant treat on a weeknight timeline.
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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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