Ginger Lime Pork Coconut Rice

This sweet and savory ginger lime pork with coconut rice brings together aromatic flavors that transport you straight to Southeast Asia. The caramelized pork mixture with its sticky sauce pairs perfectly with creamy coconut rice for a satisfying meal that comes together in under 30 minutes.

I first made this dish when I was craving Thai takeout but didn't want to leave the house during a rainstorm. My family was so impressed they requested it twice the following week and now it's in our regular dinner rotation.

• Olive Oil creates the base for sautéing with a mild flavor that won't compete with the other ingredients
• Scallions provide a gentle onion flavor and beautiful color contrast keep the white and green parts separated as they'll be used at different stages
• Fresh Garlic adds essential aromatic flavor mince it finely for the best distribution of flavor
• Fresh Ginger delivers that signature warm spicy bite that defines this dish use fresh not powdered for the brightest flavor
• Ground Pork offers the perfect texture to absorb the sauce choose 80 to 85 percent lean for best flavor without excess grease
• Light Brown Sugar creates the caramelization and balances the tanginess of lime
• Lime Juice brightens the entire dish with essential acidity use fresh squeezed for the most vibrant flavor
• Sriracha adds customizable heat and depth look for a good quality brand with balanced flavor
• Sea Salt and Black Pepper enhance all the other flavors fresh ground pepper makes a noticeable difference

• Coconut Rice provides a creamy slightly sweet base that complements the pork perfectly
• Chopped Peanuts add crucial texture and nutty flavor
• Lime Wedges for serving allow everyone to adjust the tanginess to their preference
• Fresh Herbs like cilantro mint or Thai basil add brightness and authenticity

Prepare The Rice

Start your coconut rice first so it can cook while you prepare the pork. The rice needs about 20 minutes to cook and 5 minutes to rest which aligns perfectly with the pork cooking time. For best results rinse your rice thoroughly before cooking to remove excess starch.

Sauté The Aromatics

Heat your olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add only the white parts of the scallions along with the minced garlic and ginger. Keep them moving in the pan constantly for 1 to 2 minutes. You want them fragrant but not browned as they can become bitter if they burn.

Brown The Pork

Add the ground pork to the aromatic mixture breaking it into small pieces with a wooden spoon. Keep stirring occasionally for about 5 minutes until no pink remains. Make sure to break up any large chunks for even cooking and better sauce distribution later.

Create The Sauce

Once the pork is cooked through sprinkle the brown sugar evenly over the meat and pour in the lime juice and sriracha. Stir thoroughly to ensure every bit of pork is coated in this flavorful mixture. The sugar will begin to dissolve and create a glossy sauce.

Develop Caramelization

Allow the pork mixture to sit undisturbed for 2 minutes. This crucial step lets the bottom layer caramelize creating those delicious browned bits that add depth of flavor. After 2 minutes stir everything up scraping the bottom of the pan then let it sit again for another minute or two to develop even more flavor.

Season And Serve

Taste the mixture and adjust with salt and pepper. Remember that the peanuts and herbs will add their own flavors so season accordingly. Serve the pork over a generous scoop of coconut rice garnish with the reserved green parts of scallions chopped peanuts and fresh herbs. Add lime wedges on the side for an extra citrus burst.

The fresh ginger is truly the star ingredient in this recipe. I discovered its transformative power years ago when making this dish for my sister who typically dislikes Asian fusion cuisine. The warming aromatic quality of fresh ginger combined with the lime created such a harmonious balance that she requested the recipe immediately. Now whenever my family smells ginger and lime they know this beloved dish is coming to the table.

Storage Tips

This ginger lime pork with coconut rice keeps beautifully in the refrigerator for up to 4 days. Store the pork and rice separately in airtight containers for best results. When reheating add a splash of water to the pork to restore its saucy consistency as it tends to thicken when chilled. The coconut rice can be microwaved with a damp paper towel over it to reintroduce moisture. For freezing portion the pork into individual servings and freeze for up to 3 months. I don't recommend freezing the coconut rice as the texture suffers significantly.

Customization Options

The beauty of this recipe lies in its flexibility. For a lower carb version serve the pork over cauliflower rice cooked with coconut milk. Need more vegetables? Add diced bell peppers zucchini or snap peas when cooking the pork. For those who enjoy extra heat incorporate a minced Thai chili with the aromatics or increase the sriracha. Want a more authentic Thai flavor? Add a tablespoon of fish sauce when creating the sauce. My family enjoys it with a handful of baby spinach stirred in right at the end to wilt into the hot pork mixture.

Serving Suggestions

While this dish stands beautifully on its own consider serving it with simple sides to create a more elaborate meal. A cucumber salad with rice vinegar dressing provides a cool counterpoint to the warm spicy pork. For a complete spread add spring rolls or a clear broth soup to start. When entertaining I often serve this family style on a large platter with the rice as the base topped with the pork and surrounded by little bowls of garnishes allowing guests to customize their plates. This interactive serving style always sparks conversation and appreciation.

Recipe FAQs

→ Can I substitute ground pork with another protein?

Yes, ground chicken or turkey work excellently as lighter alternatives. For a vegetarian version, try using crumbled tofu or tempeh, adding a bit more oil to help with browning since these options contain less fat than pork.

→ How do I make coconut rice?

To make coconut rice, replace half the cooking water with coconut milk. For 1 cup of jasmine rice, use 1 cup coconut milk and 1 cup water, add a pinch of salt, and cook according to package directions. The result is creamy, fragrant rice that perfectly complements the ginger-lime pork.

→ What can I serve instead of coconut rice?

If you prefer alternatives to coconut rice, this dish pairs wonderfully with jasmine rice, brown rice, cauliflower rice for a low-carb option, or even rice noodles. The flavorful pork mixture also works great in lettuce wraps for a lighter meal.

→ How spicy is this dish?

With 1 tablespoon of sriracha, this dish has a mild-to-medium heat level. You can easily adjust the spiciness by reducing the sriracha to 1-2 teaspoons for a milder version or increasing to 2 tablespoons for a spicier kick. The coconut rice helps balance the heat.

→ Can I make this dish ahead of time?

Yes, the pork mixture can be prepared up to 3 days ahead and refrigerated in an airtight container. The coconut rice is best made fresh, but can also be refrigerated for 1-2 days. Reheat the pork in a skillet with a splash of water to prevent drying out.

→ What herbs work best with this dish?

Cilantro, mint, and Thai basil are all excellent choices that complement the flavors in this dish. You can use any single herb or a combination of all three. If you dislike cilantro, simply double up on mint or Thai basil for freshness.