Nitrate & Nitrite 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 — built from coconut aminos, fresh lime juice, ginger, and turmeric — does all the heavy lifting, giving the dish that punchy, tangy depth without relying on any processed sauces or cured ingredients that commonly sneak in unwanted additives. Coconut aminos stand in beautifully for soy-based alternatives, and because every component here is a whole, recognizable ingredient, you can feel genuinely confident about what's going into the bowl. Once the pork comes off the heat, a generous handful of fresh mint, cilantro, and basil gets folded in, keeping the herbs vibrant and fragrant rather than wilted. The result is something that feels restaurant-worthy but comes together in a single skillet. Serve everything family-style with cucumber slices and extra lime wedges so everyone can build their own wraps at the table — it's casual, interactive, and honestly a little fun.
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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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