Ginger Lime Pork with Coconut Rice Recipe, Easy Asian Dinner in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Medium
Why you will love this: The bright, tangy pork is a perfect match for the rich, subtly sweet rice, and it all comes together in under an hour.
I am so glad you asked for this ginger lime pork with coconut rice recipe. It is my go to when I want something that feels fancy but is honestly so simple to pull off. The whole thing is just a beautiful balance of zingy and creamy, and it always makes me feel like I have my life together, even on a Tuesday. It is a solid weeknight winner, much like that Moroccan chicken tagine I told you about last month.
You know how some dinners just make you feel good? This is one of them. The lime and ginger wake everything up, and the coconut rice is pure comfort. It is a complete meal in a bowl that never gets old.
Key Facts About Ginger Lime Pork with Coconut Rice
- It uses only about 10 core ingredients for the whole meal.
- The active cooking time is just 20 minutes once you start the rice.
- You can make the flavorful sauce with just 4 pantry staples.
- It yields 4 generous servings, perfect for a family dinner.
- The recipe works with multiple cuts of pork, like tenderloin or chops.
What You Need for Ginger Lime Pork with Coconut Rice
- For the Coconut Rice: 1 ½ cups jasmine rice, 1 (13.5 oz) can coconut milk, ¾ cup water, 1 tsp salt.
- For the Pork: 1 ½ lbs pork tenderloin or boneless chops, cut into 1-inch pieces, 2 tbsp neutral oil.
- For the Sauce: ¼ cup fresh lime juice (about 2 limes), 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp finely grated fresh ginger.
- For Topping: Fresh cilantro, chopped, ¼ cup toasted pine nuts or chopped peanuts.
I really think a good microplane is the best tool for that ginger. It gets it super fine so the flavor melts right into the sauce.
How to Make Ginger Lime Pork with Coconut Rice
Start the rice first. It will happily simmer while you cook the pork. Then, whisk your simple sauce together and cut the pork. Everything moves fast from there.
Step 1: Make the Coconut Rice
Rinse the jasmine rice in a fine mesh strainer until the water runs clear. This is the secret to non sticky rice. Combine it in a medium saucepan with the coconut milk, water, and salt. Bring to a boil, then immediately reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 more minutes. Do not peek.
Step 2: Prep the Pork and Sauce
While the rice cooks, cut your pork into even, bite sized pieces. Pat it very dry with paper towels. This helps it get a good sear. In a small bowl, whisk together the lime juice, soy sauce, honey, and grated ginger. Set this sauce aside.
Step 3: Cook the Pork
Heat the oil in a large skillet or wok over medium high heat. Add the pork in a single layer, working in batches if needed to avoid crowding. Let it sear undisturbed for 2 3 minutes per side until nicely browned. It does not need to be cooked through yet. Remove the pork to a plate.
Step 4: Finish the Sauce
Reduce the heat to medium. Pour your pre mixed sauce into the hot skillet. It will bubble up immediately. Let it simmer for about 1 minute, scraping up any browned bits from the pork. This is where all the flavor lives. Add the pork and any accumulated juices back to the pan. Stir and cook for another 2 3 minutes until the pork is cooked through and the sauce has thickened slightly and glazed the meat.
Step 5: Serve
Fluff the coconut rice with a fork. Serve the ginger lime pork over the rice, spooning any extra sauce from the pan over everything. Top with plenty of fresh cilantro and the toasted nuts. The contrast of the creamy rice with the tangy pork is just perfect, a different but equally satisfying vibe from fluffy Japanese souffle pancakes.
Join Our Private Cooking Community
Get a new recipe every single day, cooking tips, and connect with other home cooks who love food as much as you do. A warm friendly community and I would love to see you there.
Tips for Perfect Ginger Lime Pork with Coconut Rice
Get That Sear
Do not skip drying the pork. Moist meat steams instead of sears. You want those little browned bits for maximum flavor. A hot pan is non negotiable.
Rice Texture is Key
Letting the rice steam off the heat with the lid on is crucial. It finishes cooking and absorbs all the liquid without getting gummy. If you love a good breakfast rice, the method is similar to what makes blueberry lemon ricotta pancakes so light getting the texture just right matters.
Taste and Adjust
Right before serving, taste the sauce on the pork. If you want more zing, add a squeeze of fresh lime. Need more salt? A tiny splash of soy sauce does the trick. Make it yours.
Want More Recipes Like This?
I put together 400 of my favorite recipes in one download. Chicken dinners, creamy pastas, easy cakes, quick breakfasts, and simple everyday meals the whole family actually eats. If you cook at home regularly, you will use this all the time.
Frequently Asked Questions
Can I make this ahead of time?
You can cook the coconut rice up to a day ahead and reheat it gently with a splash of water. Cook the pork fresh for the best texture.
What if I do not have fresh ginger?
Use 1 teaspoon of ground ginger in the sauce. The flavor will be different earthier and less bright but it will still be good.
Is this recipe spicy?
Not as written. For a kick, add a finely chopped red chili or a pinch of red pepper flakes to the sauce when you cook it.
I really hope you love this one as much as I do. Let me know how it turns out for you.
Ginger Lime Pork with Coconut Rice
Ingredients
Method
- In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat. Stir once, reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.
- While the rice cooks, in a medium bowl, whisk together the soy sauce, lime juice, honey, grated ginger, and minced garlic. Add the cubed pork, toss to coat thoroughly, and let marinate for at least 10 minutes at room temperature.
- Heat the oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper. Stir-fry for 4-5 minutes until they begin to soften and get slight char marks. Remove the vegetables from the skillet and set aside.
- Increase heat to high. Using tongs, remove the pork from the marinade (reserve the marinade) and add it to the hot skillet in a single layer. Let it sear undisturbed for 1-2 minutes to get a good brown crust, then stir-fry for 3-4 more minutes until cooked through.
- Return the cooked vegetables to the skillet with the pork. Pour in the reserved marinade. Bring to a boil and cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly and coats the pork and vegetables.
- Divide the fluffy coconut rice among four bowls. Top generously with the ginger lime pork and vegetable stir-fry. Garnish with chopped cilantro, toasted pine nuts, and sliced green onions. Serve immediately with a lime wedge on the side for an extra squeeze of brightness.
Disclosure: This post may contain affiliate links. If you purchase through our links we may earn a small commission at no extra cost to you.
If you made this Ginger Lime Pork with Coconut Rice, please leave a comment below and let me know how it turned out.
