High Fructose Corn Syrup Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver a genuinely satisfying meal that feels light without ever tasting like it's missing something. The savory pork gets cooked down with coconut aminos and fresh lime juice instead of the sweetened sauces that typically sneak unwanted additives into dishes like this — so every bite is clean and intentional. Ground turmeric and grated ginger add warmth and depth to the dressing, while a generous handful of mint, cilantro, and basil stirred in at the end keeps everything tasting fresh and vibrant. Butter lettuce cups make the perfect edible vessel — crisp, cool, and just sturdy enough to hold a generous scoop of the fragrant pork mixture. Thin cucumber slices and a squeeze of lime alongside round out the whole thing with a little crunch and brightness. This is the kind of recipe that looks impressive on a platter but comes together in a single skillet with minimal fuss, making it an easy weeknight win or a crowd-pleasing appetizer spread.
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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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