Red Meat Allergy Friendly Vietnamese Pork Lettuce Wraps
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Learn more →Ingredients
4 servings
For the pork filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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
- 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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