Ginger Lime Pork kicks off this post — tender, zingy pork tossed in a ginger-lime glaze and served over creamy coconut rice. If you want a dinner that tastes like a short vacation and cooks faster than you can decide what to stream, this one’s for you.
Brief introduction to the recipe
Think sweet, tangy, and slightly spicy all at once. This dish layers fresh ginger, lots of lime, a touch of brown sugar, and a splash of soy to make a glaze that clings to pork medallions or ground pork crumbles. Serve it over aromatic coconut jasmine rice and add herbs and peanuts for crunch. It’s effortless, bright, and a little addicting.
Why you’ll love this recipe
- Fast: Ready in about 35 minutes—rice and pork cook at the same time.
- Bold flavor: The Ginger And Lime combo gives a punchy citrus-heat profile.
- Flexible: Use pork tenderloin, ground pork, or even chicken.
- Crowd-pleaser: Feels restaurant-level but is totally weeknight-friendly.
Bold tip: Marinate briefly if you can—5–15 minutes improves flavor big time.
The story behind the dish
This recipe came from playing with pantry staples and tropical cravings. I wanted something that felt Asian-inspired without requiring a long ingredient list or obscure sauces. The result borrows ideas from street-food marinades and home-cooked comfort: sweet, bright, and crunchy. It became a family favorite the night the kids asked for seconds before the plates were cleared.
Ingredients breakdown (short blurbs)
Here’s what you need, and why each part matters.
For the pork
- Pork tenderloin or medallions (or 1 lb ground pork): Tender, fast-cooking, and perfect for absorbing the glaze.
- Fresh ginger (3 tbsp, minced): The backbone of the flavor—don’t use dried. Fresh ginger gives warmth and zing.
- Lime juice (3 limes): Bright acidity that lifts the whole dish.
- Soy sauce: Adds savory umami and balances the citrus. Use tamari if you need gluten-free.
- Brown sugar: Balances acid and helps caramelize the pork.
- Garlic: Adds savory depth.
- Sriracha (optional): For a gentle heat boost.
- Salt & pepper: Simple seasoning—taste and adjust.
- Scallions, peanuts, cilantro, Thai basil, mint: Fresh finishing touches that add texture and brightness.
For the coconut rice
- Jasmine rice: Fragrant base that absorbs the coconut milk beautifully.
- Coconut milk: Gives rich, lush creaminess—this turns rice into a side worthy of the main.
- Water & salt: Balance the coconut richness.
- Butter & toasted coconut flakes (optional): Final richness and toasty texture.
How to make it — step-by-step
This section walks you through everything from rinse to garnish.
- Prep everything first. Slice pork into 1-inch medallions or have ground pork ready. Mince ginger and garlic, juice limes, and chop herbs. Prep equals speed.
- Start the coconut rice. Rinse 1 cup jasmine rice until water runs clear. In a medium saucepan combine rinsed rice, 1 can (14 oz) coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil, reduce to low, cover, and simmer 18 minutes. Don’t peek. After 18 minutes, remove from heat and let rest 5 minutes, then fluff with a fork. Stir in 1 tbsp butter and optional toasted coconut flakes. Coconut Rice Meals done.
- Marinate the pork. In a bowl whisk 3 tbsp minced ginger, juice of 3 limes, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp vegetable oil, minced garlic, 1–2 tsp sriracha, salt, and pepper. Add pork medallions and toss to coat. Let rest 5–15 minutes. If using ground pork, toss it with the marinade and set aside.
- Sear the pork. Heat a large skillet over medium-high. Add oil. For medallions, sear 3–4 minutes per side until golden and internal temp reaches 145°F; remove and rest. For ground pork, cook 6–8 minutes, breaking it into small bits until browned. Add the white parts of scallions in the last minute.
- Make the pan glaze. Pour the reserved marinade into the hot pan after pork is out and bring to a simmer. Let it reduce 2–3 minutes until a glossy, syrupy glaze forms. If it’s too salty, add a splash of lime and a pinch more sugar to balance.
- Assemble and garnish. Spoon coconut rice into bowls, top with sliced pork or crumbled pork, drizzle with glaze, and garnish with chopped peanuts, cilantro, Thai basil, mint, and scallion greens.
Bold tip: Remove pork briefly before reducing the pan sauce—this prevents overcooking while the sauce thickens.
Pro tips for perfect results
- Always use fresh ginger. Powdered ginger won’t give the same aromatic bite.
- Don’t overcook medallions. Pork tenderloin dries quickly; aim for 145°F.
- Rinse rice. This prevents gummy grains.
- Balance salt and sugar. If the pan sauce tastes too salty, add lime juice or a pinch of sugar to fix it.
- Toast nuts. Toast peanuts or cashews in a dry pan for 2–3 minutes to bring out nutty flavor.
Bold tip: For ultimate flavor, marinate the pork overnight—this deepens the ginger-and-lime notes.
Variations to try
- Ground pork lettuce wraps: Use the ground version, pile into butter lettuce, and top with herbs and fish sauce-laced dressing.
- Chicken swap: Use boneless, skinless chicken thighs—cook a bit longer.
- Grill it: Thread marinated medallions onto skewers and grill for a smoky char.
- Slow-cooker adaptation: Use ground pork or cubes of pork shoulder, toss in marinade, and cook low for 4–6 hours. Finish with a quick pan-reduced glaze.
- Vegetarian spin: Use firm tofu or tempeh, press and marinate, then pan-sear.
Best ways to serve
- Classic bowl: Coconut rice, pork, glaze, herbs, peanuts. Instant win.
- Family-style platter: Place rice on a big board, top with pork, scatter herbs and peanuts—let people dig in.
- Lettuce wraps: Great for low-carb or party apps—add extra herbs and a squeeze of lime at the table.
- Noodle base: Serve pork and glaze over rice noodles for an alternate texture.
Bold serving note: Add fresh lime wedges—fresh acid changes everything.
Quick tips for storage and leftovers
- Fridge: Store pork and rice separately in airtight containers for up to 3 days. Keeps flavors better that way.
- Reheating: Reheat pork gently in a skillet, adding a splash of water or reserved sauce to rehydrate. Microwave rice with a splash of water and cover.
- Freezing: Freeze cooked pork (without rice) up to 3 months. Thaw overnight and reheat gently.
- Make-ahead: Marinate pork overnight for a time-saver on busy nights.
Bold tip: Leftovers often taste even better the next day. Flavors chill and meld.
Flavor notes — what to expect on the palate
This dish balances Ginger And Lime brightness with the creamy, slightly sweet base of coconut rice. Ginger brings warmth; lime cuts through richness; soy sauce brings savory depth; brown sugar caramelizes for glaze. Fresh herbs lift it all and peanuts give a crunchy, earthy contrast.
Tools that help
- Large skillet (cast iron if you want extra sear)
- Medium saucepan with a tight-fitting lid (for perfect rice)
- Sharp knife and cutting board
- Meat thermometer (trust me, use it)
- Whisk and mixing bowls
Pairings — what to serve alongside
- Steamed or blistered veggies: Broccoli, snap peas, or bok choy.
- Cucumber salad: Thinly sliced cucumber tossed with rice vinegar, sesame oil, and salt.
- Cold beer or aromatic white wine: Riesling or Pinot Grigio pair nicely.
- Thai iced tea or sparkling water with lime if you want a non-alcoholic match.
Common problems and quick fixes
- Rice too thick or sticky? Add a splash of hot water and fluff with a fork.
- Pork too salty? Add more lime juice and a little brown sugar to balance.
- Sauce too thin? Simmer a bit longer to reduce, or add a small slurry of cornstarch and water to thicken.
- Pork dry? Next time, cook to 145°F and rest for 5 minutes.
Allergens & dietary notes
- Soy: from soy sauce—use tamari or coconut aminos for gluten-free or soy-free options.
- Nuts: peanuts are optional—swap for seeds or omit for nut-free.
- Coconut: technically a tree nut for labeling—most folks tolerate it, but double-check allergies.
FAQs (short, useful answers)
Can I use pork loin instead of tenderloin?
Yes. Slice into medallions and watch cooking times; loin can dry faster, so don’t overcook.
How do I make this less spicy?
Reduce or omit sriracha. You can always add heat at the table.
Is this a Chinese dish?
It’s inspired by Asian flavors. If you want closer authenticity, add fish sauce or oyster sauce in small amounts. This recipe sits at the crossroads of home-style and pan-Asian.
Can I use canned coconut milk light?
Sure—lighter coconut milk reduces calories but makes rice less rich.
What if I only have powdered ginger?
Use fresh if you can. Powdered ginger is more concentrated and lacks the same bright oil—use sparingly.
Final thoughts — why this is a keeper
Ginger Lime Pork with coconut rice checks so many boxes: fast, flavorful, flexible, and fancy-looking with almost no effort. It’s a solid Pork Meal Idea for busy weeknights, a fun entry into Ginger Fresh Recipes, and it sits nicely among Pork Loin And Rice Recipes you’ll make again and again. Whether you aim for simple family bowls or an elegant, herb-strewn platter for guests, this recipe rewards small tweaks with big flavor.
Bold last tip: If you want an extra layer of aroma, zest one lime over the finished dish right before serving.
Ready to cook? Grab your ginger and limes — dinner’s about to get tropical.
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Mouthwatering Ginger Lime Pork with Coconut Rice — Ginger Fresh Recipes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
For the pork
- 1.5 lb pork tenderloin, cut into ~1-inch rounds (or substitute 1 lb ground pork)
- 3 tablespoons fresh ginger, finely chopped or grated (fresh only)
- Juice of 3 limes (about 1/3 cup)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons packed brown sugar
- 2 garlic cloves, finely minced
- 2 tablespoons neutral oil (vegetable, canola, or similar)
- 1–2 teaspoons sriracha (start small and add more if you want heat)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 3 scallions, sliced — keep whites and greens separate
- ¼ cup roasted peanuts, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons fresh mint leaves, torn (optional)
- 2 tablespoons Thai basil, torn (optional but delicious)
For the coconut rice
- 1 cup jasmine rice
- 1 (14 oz) can full-fat coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon butter (optional, for richness)
- ¼ cup toasted coconut flakes (optional, for garnish)
Instructions
-
Prep & marinade
Trim and slice the pork into roughly 1-inch thick medallions (or have your ground pork measured out). In a bowl whisk together the grated ginger, lime juice, soy sauce, brown sugar, minced garlic, sriracha, oil, salt and pepper. Add the pork, toss to coat, and let it sit for at least five minutes — fifteen is better if you have the time. If you’re using ground pork, stir the marinade into the meat until evenly mixed. -
Start the coconut rice
Rinse the jasmine rice under cold water until the rinse runs mostly clear (this keeps the grains separate). In a medium saucepan combine the rinsed rice, coconut milk, water and salt. Bring to a gentle boil, then reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes. After cooking, remove from heat and leave covered for 5 minutes, then fluff with a fork and stir in the butter and optional toasted coconut flakes. -
Cook the pork
Heat a large skillet over medium-high heat and add a splash of oil. Remove the pork from the marinade (reserve the leftover liquid) and pat lightly with paper towel if it feels very wet; season with a touch more salt and pepper. For tenderloin medallions: brown 3–4 minutes per side until golden and the center reaches about 145°F on an instant-read thermometer. For ground pork: crumble into the hot pan and cook, stirring, for 6–8 minutes until fully browned and no pink remains. Toss in the white parts of the scallions during the final minute of cooking for a quick sauté. -
Make the pan sauce
When the pork is out of the pan, pour the reserved marinade into the skillet and bring to a simmer over medium heat. Cook 2–3 minutes, stirring and scraping up any browned bits, until the sauce reduces and becomes glossy and slightly syrupy. Taste and tweak: if the glaze seems too salty, balance it with a little extra brown sugar or a squeeze of lime. -
Rest, slice, and assemble
Let the cooked medallions rest for about five minutes, then slice them if desired. Spoon coconut rice into bowls or onto a serving platter, top with pork (sliced medallions or crumbled ground pork), and drizzle with the reduced pan sauce. -
Garnish & finish
Scatter the chopped peanuts, cilantro, torn mint and Thai basil, and the green parts of the scallions over the top. Add lime wedges on the side for squeezing. The toasted coconut flakes add a lovely textural contrast if you used them in the rice.
Notes
- Fresh ginger matters. Dried ginger doesn’t replicate the bright, spicy aromatics fresh ginger provides.
- Don’t overcook tenderloin. Pork tenderloin becomes dry fast; pull at 145°F and allow a short rest.
- Rinse your rice. This prevents stickiness and gives a light, fluffy coconut rice.
- Pan sauce rescue. If the reserved marinade seems thin, simmer it longer. If it gets too salty, add a touch more sugar or lime to balance.
- Ground pork version: Great for lettuce wraps, rice bowls, or noodle dishes—cook it until nicely browned and a little caramelized for the best flavor.
