Introduction

This Ginger Lime Pork with Coconut Rice transforms your weeknight dinner into a tropical escape with tender pork marinated in zesty ginger-lime flavors, perfectly paired with creamy coconut rice. The dish balances sweet, tangy, and aromatic flavors that will have your family asking for seconds. Ready to bring restaurant-quality flavors to your kitchen? Let’s dive in!

A bowl filled with two main layers: the bottom layer is white cooked rice with a soft texture, and the top layer is browned, grilled pieces of meat mixed with small golden toasted corn kernels. Green cilantro leaves are scattered over the meat, adding a fresh touch. Two green lime slices rest on one side of the bowl, and a light wooden spoon is placed inside the bowl on the right side. The bowl itself is dark-colored, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs pork tenderloin, sliced into 1-inch medallions (or 1 lb ground pork)

3 tbsp fresh ginger, minced

3 limes, juiced (about 1/3 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

1/2 tsp black pepper

3 scallions, white and green parts separated

1/4 cup roasted peanuts, roughly chopped

1/4 cup fresh cilantro, chopped

2 tbsp fresh mint leaves (optional)

2 tbsp Thai basil, torn (optional)

1 cup jasmine rice

1 can (14 oz) coconut milk

1 cup water

1 tsp salt (for rice)

1 tbsp butter

1/4 cup toasted coconut flakes (optional)

Instructions

Step 1: Slice pork tenderloin into 1-inch medallions or prepare ground pork. In a bowl, whisk together minced ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha starting with 1 tsp. Add pork to marinade and let rest for at least 5 minutes (longer if possible).

Step 2: Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer without lifting the lid for 18 minutes.

Step 3: Heat vegetable oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade), season with salt and pepper.

Step 4: For medallions: cook pork 3-4 minutes per side until golden and internal temperature reaches 145°F. For ground pork: break up with a spoon and cook 6-8 minutes until no pink remains. Add white parts of scallions during last minute of cooking.

Step 5: Remove pork from skillet and let rest. Deglaze pan with reserved marinade, simmer and reduce for 2-3 minutes until syrupy.

Step 6: Fluff coconut rice with a fork, stir in butter, and sprinkle with toasted coconut flakes if using.

Step 7: Slice rested pork medallions and arrange over rice. Drizzle with reduced pan sauce. Garnish with chopped peanuts, cilantro, mint, Thai basil, and green parts of scallions before serving.

Tips & Variations

Use ground pork for a softer, dumpling-like texture or chicken thighs for a different protein option.

Adjust sriracha to control the spice level or omit it if you prefer a milder dish.

Swap Thai basil with regular basil if unavailable; the flavor will be slightly different but still delicious.

Try cashews or almonds instead of peanuts for a different crunch and flavor.

Marinate the pork overnight for deeper flavor and prep garnishes while rice cooks to save time.

FAQs

Can I make this less spicy?

Yes, start with just 1/2 teaspoon of sriracha or omit it completely. You can always add more heat at the table if desired.

What if I can’t find Thai basil?

Regular basil works as a substitute, or you can increase the cilantro and mint for fresh herbal notes. The dish will still be flavorful.

Dinner

Ginger Lime Pork with Coconut Rice Recipe