Honey Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a great larb — tangy, savory, and impossibly fresh. Ground pork gets cooked down in coconut oil, then tossed with a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that soaks right into the meat. The real magic happens off the heat, when a generous handful of mint, cilantro, and basil gets folded in, turning a simple skillet dinner into something that tastes like it came from a restaurant. Coconut aminos stand in for traditional fish sauce or sweetened sauces, so there's no hidden sweetener to worry about — just clean, savory depth. Crisp butter lettuce cups hold everything together and make each bite feel light and refreshing, especially with a few slices of cool cucumber tucked alongside. This is the kind of recipe that looks impressive on a platter but comes together in under twenty minutes with one pan and a good knife. Whether you're meal prepping or feeding a crowd, it's endlessly satisfying without any of the ingredient-label second-guessing.
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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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