Last spring, my husband and I took a short trip to a small coastal town, the kind where the scent of lime and sea breeze seem to dance together. We stumbled upon a family-run Thai restaurant tucked behind a flower shop. Their special that day was pork marinated in ginger and lime, served with fragrant coconut rice.

It wasn’t fancy—just a humble plate—but the flavors were bright, fresh, and full of warmth. I remember asking the chef, a cheerful woman named Mali, what made it so good. She laughed and said, “It’s the lime and love, always.” That moment stayed with me.

When we came home, I couldn’t stop thinking about that dish. I experimented in my kitchen for days, adjusting the balance between tangy citrus, earthy ginger, and the creamy sweetness of coconut rice. The final version became a household favorite, especially on warm evenings when we open the kitchen windows and let the sound of cicadas float in.

Short Description

Tender pork marinated in zesty ginger-lime sauce served over creamy coconut rice. This bright, aromatic dish blends citrusy freshness with tropical comfort for an easy, restaurant-quality dinner at home.

Key Ingredients

For the Ginger Lime Pork:

1½ lbs pork tenderloin, sliced into 1-inch medallions (or 1 lb ground pork)
3 tbsp fresh ginger, minced
Juice of 3 limes (about ⅓ cup)
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
2 tbsp vegetable oil
1–2 tsp sriracha, to taste
1 tsp salt
½ tsp black pepper
3 scallions, white and green parts separated
¼ cup roasted peanuts, roughly chopped
¼ cup fresh cilantro, chopped
2 tbsp fresh mint leaves (optional)
2 tbsp Thai basil, torn (optional)

For the Coconut Rice:

1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
1 tsp salt
1 tbsp butter
¼ cup toasted coconut flakes (optional)

Tools Needed

Medium saucepan with lid
Large skillet or wok
Sharp knife and cutting board
Whisk
Mixing bowl
Measuring cups and spoons
Fork for fluffing rice

Cooking Instructions

Step 1: Get Everything Ready
Slice pork tenderloin into medallions about 1 inch thick. In a bowl, whisk together ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha. Add the pork and let it marinate for at least 5 minutes (15 minutes gives a deeper flavor). If using ground pork, mix it directly into the marinade.

Step 2: Cook the Coconut Rice
Rinse jasmine rice until the water runs clear to remove excess starch. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a gentle boil, reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid during cooking. Once done, remove from heat and let it sit covered for 5 minutes.

Step 3: Cook the Pork
Heat vegetable oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the liquid. Season lightly with salt and pepper.

For medallions: Sear 3–4 minutes per side until golden brown and the internal temperature reaches 145°F.

For ground pork: Cook for 6–8 minutes, stirring often until fully browned.
Add the white parts of the scallions during the last minute of cooking for extra flavor.

Step 4: Make the Sauce
Remove the pork and set aside. Pour the reserved marinade into the hot skillet and let it bubble for 2–3 minutes until slightly thickened. This creates a glossy, tangy sauce that coats every bite.

Step 5: Finish and Serve
Fluff the coconut rice with a fork and stir in the butter. Add toasted coconut flakes if desired. Spoon the rice onto plates, top with the pork, and drizzle the sauce over everything. Garnish with chopped peanuts, cilantro, mint, Thai basil, and the green scallion tops.

Why You’ll Love This Recipe

Vibrant Flavor: Bright lime and fresh ginger balance the richness of the coconut rice.

Quick and Easy: Ready in about 35 minutes with simple, fresh ingredients.

Comfort Meets Freshness: Creamy coconut rice pairs beautifully with zesty pork.

Versatile: Works well with chicken, shrimp, or tofu too.

Perfect for Entertaining: Feels fancy enough for guests but simple enough for a weekday dinner.

Mistakes to Avoid & Solutions

Overcooking the Pork: Pork tenderloin dries quickly. Use a thermometer and pull it off heat at 145°F.

Skipping the Marinade: Even 5 minutes of marinating adds flavor depth; don’t skip it.

Boiling the Coconut Rice Too Hard: Keep it on low heat to avoid burnt bottoms or mushy texture.

Burning the Butter in the Sauce: Reduce heat if the pan gets too hot when deglazing.

Adding Herbs Too Early: Fresh herbs wilt quickly; add them right before serving.

Serving and Pairing Suggestions

Serve as a main dish with a side of sautéed green beans or cucumber salad.

For a lighter meal, try it with a bed of mixed greens instead of rice.

Pair with chilled white wine or sparkling lime water for a refreshing finish.

Perfect for family-style serving at casual dinners or backyard gatherings.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat the pork and rice gently in a skillet over low heat with a splash of water or coconut milk to prevent drying.

Avoid microwaving herbs or peanuts, add them fresh after reheating.

FAQs

1. Can I use chicken instead of pork?
Yes, chicken breast or thighs work beautifully with the same marinade and cooking steps.

2. Can I make the rice with brown rice?
You can, but it takes longer to cook—about 40 minutes. Increase liquid slightly.

3. Can I use bottled lime juice?
Fresh lime juice is best, but bottled can be used in a pinch.

4. Can I make this ahead of time?
Marinate the pork a few hours in advance and cook just before serving for best flavor.

5. Is it spicy?
It’s mildly spicy with 1 tsp sriracha. Adjust up or down to suit your taste.

Tips & Tricks

Freeze leftover coconut milk in an ice cube tray for future recipes.

Add a splash of fish sauce for deeper umami flavor.

For extra crispness, sear pork in two batches so the pan isn’t overcrowded.

Toast your peanuts lightly for richer aroma.

Use leftover rice for fried rice the next day, it’s even better.

Recipe Variations

Lemongrass Chicken: Swap pork for chicken and add 1 tbsp minced lemongrass to the marinade.

Spicy Shrimp Bowl: Use shrimp and cook just 2 minutes per side, then toss in the sauce.

Vegetarian Version: Replace pork with cubed tofu or tempeh and use tamari instead of soy sauce.

Mango Twist: Add diced mango on top for a sweet, tropical note.

Garlic-Lime Beef: Substitute beef strips for a richer, heartier option and cook 4 minutes per side.

Final Thoughts

That evening when I recreated Mali’s dish for my family, my kitchen filled with the same bright aroma that once drifted through that seaside restaurant. My husband stood by the stove, sneaking bites of pork as I plated the rice. We laughed when my granddaughter asked if “coconut rice” meant dessert. The tang of lime, the warmth of ginger, and the creaminess of the rice came together like a memory made edible.

Cooking, for me, has always been about connection, passing flavors through generations, sharing laughter across the table, and finding joy in the small, fragrant moments that remind us how food can bring us home, no matter where we are.

Ginger Lime Pork With Coconut Rice

Sandra Myers

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Calories

Ingredients

For the Ginger Lime Pork:

1½ lbs pork tenderloin sliced into 1-inch medallions (or 1 lb ground pork)
3 tbsp fresh ginger minced
Juice of 3 limes about ⅓ cup
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic minced
2 tbsp vegetable oil
1 –2 tsp sriracha to taste
1 tsp salt
½ tsp black pepper
3 scallions white and green parts separated
¼ cup roasted peanuts roughly chopped
¼ cup fresh cilantro chopped
2 tbsp fresh mint leaves optional
2 tbsp Thai basil torn (optional)

For the Coconut Rice:

1 cup jasmine rice
1 can 14 oz coconut milk
1 cup water
1 tsp salt
1 tbsp butter
¼ cup toasted coconut flakes optional

Instructions

Slice pork into 1-inch medallions and whisk together ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha. Add pork and marinate for 5–15 minutes.
Rinse jasmine rice until water runs clear, then cook with coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 18 minutes. Let rest 5 minutes off heat.
Heat oil in a skillet, remove pork from marinade (keep the liquid), season lightly, and cook until golden and done—about 3–4 minutes per side for medallions or 6–8 minutes for ground pork. Add white scallion parts in the last minute.
Remove pork, pour reserved marinade into the pan, and simmer for 2–3 minutes until syrupy.
Fluff rice with butter and top with pork. Drizzle with the thickened sauce and garnish with peanuts, cilantro, mint, Thai basil, and green scallions.