Thai Larb with Pork wraps are a fresh, delicious, gluten-free meal that's super healthy and easy to put together. Make them today! |

Thai Larb with Pork (Paleo, Gluten-Free, Whole30)

 Thai Larb with Pork wraps are a fresh, delicious, gluten-free and paleo meal that's super healthy and easy to put together. Make them today!

Course Main Course
Cuisine Dairy-Free, Egg-Free, Gluten-Free, Grain-Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 673 kcal


For the Seasonings:

  • 1 cup cilantro loosely packed, chopped
  • 1 cup mint loosely packed, chopped
  • 2 limes
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1/2 tsp ground black pepper
  • 1/2 medium jalapeƱo

For the Pork:

  • 1.5 lb ground pork
  • 2 cloves garlic
  • 1/4 cup cashews
  • 2 heads butter lettuce
  • 1 large cucumber

For the Garlic Chips:

  • 1 head garlic
  • 1/4 cup coconut oil


  • Crushed cashews, cilantro and mint leaves, lime wedges


  1. Prep the seasonings. Coarsely chop the cilantro and mint. Place the herbs in a medium mixing bowl and squeeze in the juice from the limes. Add the fish sauce, coconut sugar, and pepper. Finely mince the jalapeƱo and add it to the bowl, then mix all the ingredients with a fork and set aside.
  2. Cook the pork. Heat a large, nonstick skillet over medium-high heat, 2 minutes. Crumble the pork into the skillet and cook, breaking up the meat with a wooden spoon, until it is just pink, about 3 minutes. While it cooks, peel and crush the garlic cloves, then add them to the pan; continue to cook until the meat is browned and sizzling. Remove the pan from the heat and add the herb mixture. Stir until combined, and set aside to cool a bit.
  3. Make the garlic chips. Very thinly slice the garlic cloves. and toss them with the baking soda until lightly coated. Place the coconut oil in a medium, non-stick saucepan over medium-high heat, about 3 minutes. Reduce the heat to medium, add the garlic, and stir-fry until golden brown and beginning to get crisp, about 5 minutes. Remove to paper towels to drain; the chips get crispier as they cool.
  4. Prep the veggies and garnish. Separate and wash the lettuce leaves, and thinly slice the cucumber. Crush the cashews and wash additional herbs for garnish. 
  5. To serve, place lettuce leaves and cucumber slices on individual plates and spoon larb over the top. Garnish with additional cilantro and mint leaves, crushed cashews, garlic chips, and a squeeze of lime juice.

Recipe Notes

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Nutrition Facts
Thai Larb with Pork (Paleo, Gluten-Free, Whole30)
Amount Per Serving
Calories 673 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 25g125%
Cholesterol 122mg41%
Sodium 468mg20%
Potassium 997mg28%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 5g6%
Protein 33g66%
Vitamin A 3535IU71%
Vitamin C 25.7mg31%
Calcium 122mg12%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.