Pregnancy Friendly Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of meal that feels restaurant-worthy but comes together in a single skillet. The pork is cooked all the way through to 160°F, which is exactly the safe internal temperature recommended during pregnancy — so there's no guesswork and no shortcuts needed. Coconut aminos stand in for traditional fish sauce, keeping the flavor savory and complex while sidestepping ingredients that can be harder to vet for quality and sourcing. Fresh ginger and turmeric add warmth and depth to the dressing, and the combination of mint, cilantro, and basil stirred in at the end makes every bite feel incredibly fresh. Crisp butter lettuce cups keep things light and naturally gluten-free, while optional cucumber slices add a cool, satisfying crunch. It's a genuinely craveable dinner that checks every box without feeling like a compromise.
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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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