Ginger Lime Pork With Coconut Rice
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.
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.