Barley Free Vietnamese Pork Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Barley Free Vietnamese Pork Lettuce Wraps

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Ingredients

4 servings

For the pork filling

1 lb ground pork
1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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
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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