Last spring, my husband and I took a short trip to the Oregon coast. The weather was crisp, the ocean air carried that familiar saltiness, and we stumbled upon a tiny beach café tucked between souvenir shops and a surfboard rental stand. The place could barely seat ten people, but the smell—ginger, lime, something nutty—drew us in before we even looked at the menu.

The chef, a cheerful man in his thirties, served us a dish that sounded simple enough: pork with coconut rice. But the first bite stopped me mid-sentence. The pork was tender and fragrant, the rice creamy with a hint of sweetness, and every mouthful carried a spark of ginger and lime that made it unforgettable.

When we got back home, I couldn’t stop thinking about that meal. I spent the next week trying to recreate it in my own kitchen, making little adjustments until I landed on this version—bright, fresh, and comforting all at once.

It’s one of those dishes that feels special enough for company but easy enough for a weeknight dinner. My grandkids love the coconut rice, my husband goes for seconds every time, and the aroma fills the kitchen with warmth that lingers long after dinner’s done.

Short Description

Tender pork infused with zesty lime and spicy ginger, served over creamy coconut rice. This dish strikes the perfect balance between sweet, savory, and tangy, with fresh herbs and peanuts adding a vibrant finish.

Key Ingredients

For the Ginger Lime Pork

1½ lbs pork tenderloin, sliced into 1-inch medallions (or 1 lb ground pork for a softer texture)
3 tbsp fresh ginger, minced
3 limes, juiced (about ⅓ cup)
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
2 tbsp vegetable oil
1–2 tsp sriracha (adjust 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 but amazing)

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 but recommended)

Tools Needed

Large skillet
Mixing bowls
Medium saucepan with lid
Fine grater for ginger
Wooden spoon or spatula
Sharp knife and cutting board

Cooking Instructions

Step 1: Marinate the Pork
Slice pork tenderloin into 1-inch medallions. 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 deeper flavor).

Step 2: Prepare the Coconut Rice
Rinse jasmine rice under cold water until it runs clear. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 18 minutes without lifting the lid.

Step 3: Cook the Pork
Heat vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade (reserve the liquid) and season with salt and pepper. Cook medallions 3–4 minutes per side until golden and they reach 145°F internally. If using ground pork, cook 6–8 minutes, stirring often until no pink remains. Add the white parts of the scallions in the last minute of cooking.

Step 4: Make the Sauce
Remove pork and set aside. Pour the reserved marinade into the hot skillet and let it bubble for 2–3 minutes until thick and syrupy. Scrape up any browned bits—they add amazing flavor.

Step 5: Finish and Serve
Fluff the cooked rice with a fork and stir in butter. Spoon the rice onto plates, top with pork, and drizzle with the reduced sauce. Garnish with peanuts, cilantro, mint, Thai basil, and the green scallion tops. Add toasted coconut flakes for a final tropical touch.

Why You’ll Love This Recipe

Zesty and Bright: Lime and ginger bring the perfect balance of tang and warmth.

Creamy and Comforting: Coconut rice gives a soft, luxurious base for the flavorful pork.

Quick and Easy: Ready in under 40 minutes—perfect for busy weeknights.

Customizable Heat: Adjust the sriracha to make it mild or fiery.

Restaurant-Quality at Home: Feels fancy, but it’s entirely doable in a home kitchen.

Mistakes to Avoid & Solutions

Overcooking the Pork: Tenderloin dries fast. Use a thermometer and remove at 145°F for juicy results.

Skipping the Rinse on Rice: Rinsing removes excess starch and prevents gummy texture.

Using Dried Ginger: Fresh ginger gives a lively, citrusy bite that dried just can’t match.

Boiling the Coconut Rice Too Long: Once boiling, lower the heat immediately to prevent sticking.

Not Letting the Marinade Reduce: It thickens into a glaze that ties the whole dish together.

Serving and Pairing Suggestions

Serve the pork and rice with a side of grilled pineapple or mango salad for a tropical twist.

Pair with a light cucumber salad dressed with rice vinegar.

For drinks, try iced green tea, coconut water, or a crisp white wine like Sauvignon Blanc.

Great for family-style serving—place everything in the center of the table and let everyone build their own plates.

Storage and Reheating Tips

Refrigerate: Store leftovers in airtight containers for up to 3 days.

Freeze: The pork (without rice) freezes well for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm in a skillet over low heat with a splash of water or coconut milk to keep it moist. Avoid microwaving too long, it can dry out the pork.

FAQs

1. Can I use chicken instead of pork?
Yes! Boneless, skinless chicken thighs work beautifully with this marinade. Adjust cooking time to ensure doneness.

2. Is light coconut milk okay?
It’ll work, but the rice won’t be as creamy. You can add 1 tbsp butter or cream to boost richness.

3. Can I make it less spicy?
Simply reduce or omit the sriracha. The dish will still be flavorful from the ginger and lime.

4. What if my rice turns out mushy?
That usually means too much liquid or overcooking. Next time, rinse well and stick to exact measurements.

5. Can I prepare it ahead?
Yes. You can marinate the pork up to 24 hours ahead and cook the rice fresh just before serving.

Tips & Tricks

Use a microplane to grate ginger finely, it releases more juice and flavor.

Rest the cooked pork for 5 minutes before slicing to retain its juices.

Toast the peanuts for extra depth and crunch.

For extra aroma, add a few lime zest curls over the finished dish.

If you love bold flavor, stir a spoonful of the reduced sauce into the rice before serving.

Recipe Variations

Spicy Garlic Pork: Add 2 more cloves of garlic and an extra teaspoon of sriracha to the marinade.

Tropical Chicken Bowl: Swap pork for grilled chicken and add diced mango and avocado before serving.

Vegetarian Version: Replace pork with firm tofu or tempeh; marinate and pan-sear until golden.

Coconut Fried Rice: Use leftover coconut rice, fry with a bit of soy sauce, and top with a fried egg.

Ginger Lime Shrimp: Use large shrimp, marinate for 10 minutes, and sauté 2 minutes per side.

Final Thoughts

That first version I made at home didn’t come close to the café dish I remembered, but that was part of the fun. With each try, I learned a little more about balancing ginger’s heat with lime’s brightness and how coconut rice could transform something simple into something special.

Now, every time the sea breeze drifts through our kitchen window, I think back to that tiny café by the shore and smile. This meal reminds me how good food doesn’t have to be complicated, it just needs heart, fresh ingredients, and a bit of curiosity. And when I see my husband sneak into the kitchen for seconds, I know I’ve captured that same joy we felt by the ocean.

Sandra Myers

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Ingredients

For the Ginger Lime Pork

1½ lbs pork tenderloin sliced into 1-inch medallions (or 1 lb ground pork for a softer texture)
3 tbsp fresh ginger minced
3 limes juiced (about ⅓ cup)
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic minced
2 tbsp vegetable oil
1 –2 tsp sriracha adjust 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 but amazing)

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 but recommended

Instructions

Slice pork into medallions and marinate with ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha for at least 5 minutes.
Rinse jasmine rice, then cook it with coconut milk, water, and salt until tender.
In a hot skillet, sear the pork on both sides until golden and cooked through, adding scallion whites near the end.
Remove pork, then pour in the reserved marinade and simmer until thick and glossy.
Fluff the coconut rice with butter, top with pork, and drizzle the sauce over.
Finish with peanuts, cilantro, mint, Thai basil, and toasted coconut for a fresh, tropical flavor.