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ginger lime pork with coconut rice recipe - Ginger Lime Pork with Coconut Rice served in a white bowl overhead view
Chloe

Ginger Lime Pork with Coconut Rice

ginger lime pork with coconut rice recipe made easy at home. A vibrant, tangy stir-fry where zesty ginger-lime pork meets creamy coconut rice, finished with f
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 580
Ingredients Method

Ingredients
  

Coconut Rice
  • 1 1/2 cups jasmine rice rinsed until water runs clear
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water
  • 1/2 tsp salt
Ginger Lime Pork
  • 1 1/2 lbs pork tenderloin cut into 1/2-inch cubes
  • 3 tbsp soy sauce or tamari for gluten-free
  • 3 tbsp fresh lime juice from about 2 limes, plus wedges for serving
  • 2 tbsp honey
  • 1 tbsp fresh ginger finely grated
  • 3 garlic cloves minced
  • 1 tbsp neutral oil like avocado or vegetable oil
  • 1 small yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
Garnish
  • 1/4 cup fresh cilantro roughly chopped
  • 3 tbsp pine nuts toasted
  • 2 green onions thinly sliced

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.