Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a Thai-inspired larb — savory ground pork, a punchy lime and coconut aminos dressing, and a generous handful of fresh mint, cilantro, and basil folded in at the end. The combination of cool butter lettuce cups and warm, fragrant pork is genuinely hard to beat. Managing fructose intake often means scanning every sauce label for hidden sweeteners, but this recipe sidesteps that entirely by using coconut aminos and fresh lime juice to build that signature tangy-savory depth without any high-fructose additions. Ground ginger and turmeric round out the seasoning in a way that feels complex without relying on anything problematic. The herbs go in off the heat so they stay vibrant and fresh rather than wilting into the meat, which makes every bite feel lively. Tuck in a few cucumber slices for extra crunch and squeeze a lime wedge over the top right before eating — it makes the whole thing pop.
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In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
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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