This zesty ginger lime pork is juicy and packed with flavor, making dinner feel special. Pair it with creamy coconut rice for a sweet touch. Perfect for any weeknight!
I love how the zingy lime and spicy ginger play together—it’s like a party in my mouth! And that coconut rice? It’s so smooth, I could eat it all day long! 🍚
Key Ingredients & Substitutions
Pork: Pork tenderloin offers lean meat, while pork shoulder is a bit fattier and super juicy. If you’re looking for a leaner option, chicken breast or tofu works well—just adjust the cooking time!
Ginger: Fresh ginger gives a vibrant kick. If you don’t have fresh, you can use 1 teaspoon of ground ginger, but it won’t be as strong. I prefer fresh for that bright flavor.
Coconut Milk: Full-fat coconut milk makes the rice creamy. Light coconut milk is a lower-calorie option, just keep in mind it won’t be as rich. You can also mix 1/2 milk and 1/2 coconut milk for a good balance.
Lime Juice: Fresh lime juice is key for brightness! If you’re in a pinch, bottled lime juice works, but it won’t have quite the same zing.
Rice: Jasmine rice is traditional for a fragrant touch, but if you have basmati or even brown rice, they’ll work too. Just adjust the cooking times as needed.
How Do I Get the Pork Cooked Just Right?
Cooking pork can be tricky since you want it juicy and tender. Here’s how to master it:
- Start with a hot skillet. This helps seal in the juices quickly.
- Don’t overcrowd the pan. Cook in batches if needed, so they brown nicely.
- Use a meat thermometer to check for a safe internal temperature of 145°F (63°C).
- Let the pork rest for a few minutes after cooking. This keeps it juicy so every bite is tender!
These tips will help you make sure your pork is cooked perfectly—nothing dry or tough here!
How to Make Zesty Ginger Lime Pork with Creamy Coconut Rice
Ingredients You’ll Need:
For the Ginger Lime Pork:
- 1 lb (450g) pork tenderloin or pork shoulder, cut into small bite-sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1-2 red chilies, thinly sliced (adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey or brown sugar
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed peanuts (for garnish)
- Salt and pepper to taste
For the Creamy Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup coconut milk (full fat for creaminess)
- 1 cup water
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
- Lime wedges for serving
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare and cook, including 15 minutes for marinating the pork. You’ll be enjoying a delicious meal in no time!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch, so your rice turns out fluffy. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and optional sugar. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and cover. Let it simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. Once done, remove from the heat and let it rest, covered, for about 5 minutes. Fluff it up with a fork before serving.
2. Marinate the Pork:
While the rice is cooking, mix together the soy sauce, lime juice, honey (or brown sugar), minced ginger, and garlic in a medium bowl. Add the pork pieces to the marinade and toss well to coat them evenly. Cover the bowl and let it marinate for at least 15 minutes, but if you have time, an hour in the refrigerator will enhance the flavors even more!
3. Cook the Pork:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork (be sure to reserve the marinade) and cook, stirring occasionally, until the pork is browned and cooked through—about 6-8 minutes. Pour in the reserved marinade and sliced red chilies. Cook for an additional 2 minutes, letting the sauce thicken slightly and fully coat the pork. Season with salt and pepper to taste.
4. Assemble and Serve:
It’s time to eat! Spoon the creamy coconut rice into serving bowls, and top it with the zesty ginger lime pork. For a finishing touch, garnish with freshly chopped cilantro and crushed peanuts. Serve with lime wedges on the side for that extra zing. Enjoy your delicious meal!
Can I Use Chicken Instead of Pork?
Absolutely! Chicken thighs or breasts can be used in place of pork. Just adjust the cooking time, as chicken typically cooks a bit faster—about 5-7 minutes depending on the size of your pieces.
Can I Prepare the Coconut Rice in Advance?
Yes, you can cook the coconut rice ahead of time and store it in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of water and heat in the microwave or on the stovetop until warmed through.
How Do I Make This Recipe Spicier?
If you like heat, feel free to add more red chilies or even a pinch of red pepper flakes to the pork marinade. You can also serve with a side of spicy sauce for an extra kick!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the texture, reheat gently on the stovetop with a splash of water or broth, stirring occasionally. Enjoy your leftovers!
