Anti Inflammatory Vietnamese Pork Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Anti Inflammatory Vietnamese Pork Lettuce Wraps

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Ingredients

4 servings

For the pork filling

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp coconut oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp fish sauce (aip-compliant, no additives)
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt
1 medium carrot, julienned or coarsely grated
3 scallions, thinly sliced

For the dipping sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fresh ginger, grated
1 tsp lime juice

For serving

1 head butter lettuce, leaves separated
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
1 lime, cut into wedges (optional)

Instructions

1
Whisk together the dipping sauce ingredients — 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp grated ginger, and 1 tsp lime juice — in a small bowl until the honey dissolves. Set aside.
2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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