Tasty Ginger Lime Pork Rice

This tangy ginger lime pork with coconut rice combines punchy flavors that'll take you right to the heart of Southeast Asian cooking. The sticky, glazed pork works amazingly well with the soft coconut rice, making a filling meal you can whip up in less than half an hour.

I threw this together during a heavy downpour when I was craving Thai food but couldn't face going out. My whole family went crazy for it and asked me to make it twice more that week. Now it's a regular feature at our dinner table.

• Olive Oil gives you the perfect starting point for cooking without adding competing flavors
• Scallions bring a light oniony taste and nice color - make sure you keep the white and green parts apart as you'll need them at different times
• Fresh Garlic adds that must-have aromatic punch - chop it super small so the flavor spreads evenly
• Fresh Ginger gives that distinctive warm kick that makes this dish special - always go with fresh instead of powder for the best taste
• Ground Pork soaks up all the sauce perfectly - go for something around 80-85% lean for good flavor without too much fat
• Light Brown Sugar helps everything caramelize and balances out the lime's sharpness
• Lime Juice cuts through everything with a welcome zing - squeeze it fresh for the best flavor
• Sriracha lets you control the heat level while adding depth - pick a good brand with balanced flavor
• Sea Salt and Black Pepper make all the other flavors pop - freshly ground pepper really does taste better

• Coconut Rice gives you a smooth, slightly sweet foundation that works wonders with the pork
• Chopped Peanuts bring essential crunch and nutty goodness
• Lime Wedges on the side let everyone add extra tanginess as they like
• Fresh Herbs such as cilantro, mint or Thai basil add brightness and authentic touch

Prepare The Rice

Get your coconut rice going first so it cooks while you handle the pork. The timing works perfectly - the rice needs about 20 minutes to cook and 5 minutes to rest. Don't skip washing your rice beforehand to get rid of extra starch for the best results.

Sauté The Aromatics

Warm your olive oil in a big skillet over medium high heat until it looks shiny but isn't smoking. Throw in just the white scallion parts with your chopped garlic and ginger. Keep stirring them constantly for about 1-2 minutes. You want them smelling good but not turning brown, which can make them taste bitter.

Brown The Pork

Toss the ground pork into your fragrant mix, breaking it into tiny bits with your wooden spoon. Stir now and then for around 5 minutes until you can't see any pink spots. Make sure you break up all the big chunks so everything cooks evenly and soaks up the sauce better later.

Create The Sauce

After your pork is fully cooked, scatter the brown sugar all over the meat and pour in your lime juice and sriracha. Mix everything really well so all the pork gets coated in this tasty blend. The sugar will start melting and form a shiny sauce.

Develop Caramelization

Now let the pork mix sit without touching it for 2 minutes. This key step allows the bottom to get all caramelized, creating those yummy browned bits that make everything taste better. After those 2 minutes, stir it all up and scrape the pan bottom, then let it sit again for another minute or two to build even more flavor.

Season And Serve

Try the mix and add salt and pepper as needed. Keep in mind that the peanuts and herbs will bring their own flavors too. Put the pork on top of a big spoonful of coconut rice, then sprinkle with the green scallion parts you saved, some chopped peanuts and fresh herbs. Don't forget to put lime wedges on the side for anyone who wants an extra citrus kick.

Fresh ginger really makes this dish special. I found out how amazing it was years back when I made this for my sister who usually stays away from Asian fusion food. The warm aromatic quality of fresh ginger mixed with lime created such a perfect balance that she immediately wanted to know how to make it. Now whenever the smell of ginger and lime fills our house, everyone knows this family favorite is coming.

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Storage Tips

This ginger lime pork with coconut rice stays good in the fridge for up to 4 days. It's best to keep the pork and rice in separate airtight containers. When you warm up the pork, add a little water to bring back its saucy texture since it tends to thicken in the cold. For the coconut rice, try microwaving it with a damp paper towel on top to bring back some moisture. If you want to freeze portions, the pork works great for up to 3 months. I wouldn't freeze the coconut rice though, as it just doesn't hold up well texture-wise.

Customization Options

What's great about this dish is how easily you can change it up. If you're watching carbs, try the pork over coconut-flavored cauliflower rice instead. Need to add more veggies? Just toss in some chopped bell peppers, zucchini or snap peas while cooking the pork. If you like things spicier, add a chopped Thai chili with the aromatics or use more sriracha. Want a more authentic Thai taste? Add a spoonful of fish sauce when making the sauce. My family loves it with a handful of baby spinach mixed in right at the end so it wilts into the hot pork.

Serving Suggestions

While this dish tastes great on its own, you can add some simple sides to make it a bigger meal. A cool cucumber salad with rice vinegar makes a nice contrast to the warm spicy pork. For a full spread, start with some spring rolls or a light broth soup. When I have guests over, I often serve this on a big platter with rice on the bottom, pork on top, and little bowls of toppings around so everyone can fix their plate how they like it. People always enjoy this hands-on serving style and it gets everyone talking.

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Frequently Asked Questions

→ What can I use instead of ground pork?

Ground chicken and turkey are great substitutes if you want a leaner option. For a vegetarian twist, crumbled tofu or tempeh works well—just add a little extra oil to help it crisp up during cooking.

→ How's coconut rice made?

Use half coconut milk and half water to cook your rice. For example, 1 cup of jasmine rice needs 1 cup coconut milk and 1 cup water, plus a pinch of salt. Cook just like regular rice for something creamy and aromatic.

→ What pairs well apart from coconut rice?

Jasmine or brown rice work well, or go with low-carb cauliflower rice. Rice noodles are another tasty choice. For something lighter, use the pork filling in lettuce wraps.

→ How spicy does it get?

The heat is medium with 1 tablespoon of sriracha. Cut it back to 1-2 teaspoons for milder heat, or crank it up to 2 tablespoons if you love spicy food! The creamy rice helps tone down spice levels.

→ Can I prep this ahead?

You bet! The pork lasts up to 3 days in the fridge if stored in an airtight container. Coconut rice is best fresh but keeps for 1-2 days chilled. Reheat the pork with some water added to keep it juicy.

→ What greens go well here?

Thai basil, mint, and cilantro are perfect fits. Use one, or mix them all for a refreshing combo. Not into cilantro? Just double up on basil or mint instead.