Paleo Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, this ground pork larb is the kind of dish that makes you feel like a seriously skilled cook with very little effort. The dressing — coconut aminos, fresh lime juice, ginger, and turmeric — gets stirred right into the cooked pork so every bite is deeply seasoned and fragrant. Coconut aminos do the heavy lifting here in place of traditional fish sauce or soy, keeping things grain-free and surprisingly complex without any off-limits ingredients. Once the pork cools slightly, a generous handful of fresh mint, cilantro, and basil gets folded in, and that's where the magic really happens — the herbs stay vibrant and the whole mixture smells incredible. Spooned into crisp butter lettuce cups, it's light enough to feel refreshing but satisfying enough to be a full meal. Tuck in some cucumber slices for extra crunch and squeeze a lime wedge over the top right before eating — it makes everything pop. This is the kind of weeknight recipe that earns a permanent spot in the rotation.
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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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