Can I make this with pork belly or sliced pork instead of ground pork?

Yes. Slice thin and sear quickly, but adjust cooking time and oil—pork belly needs rendering and longer cook time for tenderness.

Is this recipe gluten-free?

Yes, keep it gluten-free by using gluten-free sriracha or tamari if you sub soy sauce.

Can I skip the brown sugar?

You can reduce it, but a touch of sugar helps with caramelization and balances lime’s acid. Use honey or coconut sugar as alternatives.

How do I make coconut rice without coconut milk?

Substitute half coconut milk + half water for milder flavor or use all water and add a teaspoon of coconut extract for aroma.

What herbs work best?

Cilantro, Thai basil, or mint work great — pick one or mix for complexity.

Quick Ginger Lime Pork with Coconut Rice — Easy Meal Inspiration

Description

A speedy, flavor-forward weeknight dinner: punchy ginger and garlic meet caramelized ground pork brightened with lime and a touch of sriracha, all spooned over silky coconut jasmine rice. Scatter fresh herbs, chopped peanuts, and extra lime for contrast and crunch.

Ingredients

Scale

For the pork

1 Tbsp olive oil
3 scallions, thinly sliced (separate the white and green parts)
4 garlic cloves, finely minced
1½ Tbsp fresh ginger, minced or grated
1½ lb ground pork
⅓ cup packed light brown sugar
3 Tbsp fresh lime juice
1 Tbsp sriracha (more or less, to taste)
Fine sea salt and freshly ground black pepper, to taste

For serving

1 batch coconut rice*
Chopped roasted peanuts
Extra lime wedges
Fresh herbs (cilantro, mint, and/or Thai basil)

*Coconut rice: jasmine rice cooked with coconut milk, a pinch of salt, and a little sugar.

Instructions

Make the coconut rice
Cook jasmine rice using your usual method, substituting some or all of the cooking liquid with coconut milk and adding a pinch of sugar and salt. Keep warm.

Build the pork base
Heat the olive oil in a large sauté pan over high heat. Add the white parts of the scallions, the garlic, and the ginger; cook, stirring, for about 1–2 minutes until aromatic but not browned.

Brown the pork
Add the ground pork and break it up with a spoon. Cook until the meat loses its raw pink color.

Sweeten and brighten
Stir in the brown sugar, lime juice, and sriracha, tossing so the pork is evenly coated. Let the mixture sit untouched for about 2 minutes so the bottom can caramelize. Stir and allow another 1–2 minutes for more caramelized bits to form.

Finish and season
Taste and season with salt, pepper, or extra sriracha as needed. Serve generous scoops of the pork over the coconut rice and top with chopped peanuts, the green parts of the scallions, fresh herbs, and lime wedges.

Notes

For best flavor, use freshly squeezed lime juice and freshly grated ginger.
Give the pork space in the pan; don’t overcrowd, or it will steam instead of browning.
If you want more heat, add sliced fresh chiles or a drizzle of chili oil.
Leftovers keep well: store pork and rice separately in airtight containers for up to 4 days.