Mustard Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy lime, warm turmeric, fragrant ginger, and a generous pile of fresh mint, cilantro, and basil folded through savory ground pork. The whole thing comes together in a single skillet, making it as practical as it is impressive. Coconut aminos stand in for traditional soy-based sauces and keep the dressing clean and naturally sweet, while fresh lime juice does the heavy lifting on brightness. For anyone navigating condiment-heavy cuisines, this recipe is a relief — every ingredient is straightforward, and there's nothing hiding in a bottled sauce that could cause a problem. The crisp butter lettuce cups make the perfect edible vessel, keeping things light and refreshingly crunchy against the warm, spiced meat. A few cucumber slices and an extra squeeze of lime at the table round it all out beautifully. This is the kind of dish that disappears fast, so consider doubling the pork mixture if you're feeding a crowd.
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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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