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 — gives the meat a tangy, aromatic punch without leaning on any of the warming spices that can sneak into spice blends and cause problems for people avoiding nutmeg. Ground pork gets cooked through in coconut oil, then tossed with that bright dressing until every bit is glossy and fragrant. What really makes this dish sing is the generous handful of fresh mint, cilantro, and basil folded in off the heat, keeping the herbs vibrant and alive rather than wilted. Shallot and scallion greens add a gentle sharpness that ties everything together beautifully. Served in butter lettuce cups with optional cucumber slices and a squeeze of lime, this is the kind of light, flavor-forward meal that feels like a restaurant dish but comes together entirely in your own kitchen with total control over every ingredient.
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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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