If you’re craving a dish that whisks you away to a tropical paradise from the comfort of your own home, look no further than this Ginger Lime Pork with Creamy Coconut Rice Recipe. It’s a dazzling combination of tender pork infused with zesty ginger and lime, paired with the luscious, velvety richness of coconut rice that’s both soothing and exotic. This meal balances bright, bold flavors with creamy goodness in such a satisfying way, you’ll want to invite everyone over just to share seconds. Trust me, once you try this recipe, it will become your go-to for a quick weeknight dinner that feels like a gourmet escape.
Ingredients You’ll Need
Don’t let the short ingredient list fool you! Each component plays a crucial role—from adding brightness and spice to creating that silky, dreamy rice that everyone will fall in love with. Here’s what you’ll want to have on hand before you start cooking.
- 1.5 lbs pork tenderloin, sliced: Choose tenderloin for juicy, lean medallions that soak up the marinade beautifully.
- 3 tbsp fresh ginger, minced: Fresh ginger is essential for that vibrant zing—dried just won’t cut it!
- 3 limes, juiced: The bright acidity of lime juice is what ties the flavors together perfectly.
- 2 tbsp soy sauce: Adds umami depth that enriches the pork marinade effortlessly.
- 2 tbsp brown sugar: Balances the tartness with a touch of sweetness, creating harmony.
- 2 cloves garlic, minced: A classic aromatic that boosts savory complexity.
- 2 tbsp vegetable oil: Perfect for achieving a nice sear without overpowering the flavors.
- 1-2 tsp sriracha: Adds just the right amount of gentle heat (feel free to adjust!).
- 1 tsp salt: Brings all the ingredients together to enhance natural flavors.
- 1/2 tsp black pepper: Adds a subtle kick and balances the palate.
- 3 scallions, separated: Use the white parts for cooking and green parts for garnish.
- 1/4 cup roasted peanuts, chopped: Adds delightful crunch and nutty notes.
- 1/4 cup fresh cilantro, chopped: Brightens the dish with fresh herbal bursts.
- 2 tbsp fresh mint leaves (optional): Introduces an unexpected refreshing twist.
- 2 tbsp Thai basil, torn (optional): Adds a subtle sweetness and unique aroma.
- 1 cup jasmine rice: The perfect rice for absorbing coconut milk and maintaining fluffiness.
- 1 can (14 oz) coconut milk: Creates creamy richness in the rice, making it a dreamy pairing.
- 1 cup water: Balances moisture to cook the rice just right.
- 1 tsp salt: Essential to flavor the rice.
- 1 tbsp butter: Stirred in at the end for extra creaminess and a silky finish.
- 1/4 cup toasted coconut flakes (optional): Adds crunch and a tropical flair for garnish.
How to Make Ginger Lime Pork with Creamy Coconut Rice Recipe
Step 1: Marinate the Pork
Let’s kick things off by prepping the star of the show—the pork. Slice your pork tenderloin into medallions about an inch thick or get your ground pork ready. In a bowl, whisk together the minced fresh ginger, lime juice, soy sauce, brown sugar, minced garlic, and sriracha, starting conservatively with the heat. This zesty marinade will infuse your pork with such beautiful flavor it practically cooks itself. Toss your pork medallions into the marinade and let them soak for at least 5 minutes—though a 15-minute rest is even better if you can wait.
Step 2: Cook the Coconut Rice
While your pork relaxes in its flavorful bath, it’s time to start on that dreamy coconut rice. Rinse your jasmine rice under cold water until the water runs clear—the secret to fluffy, non-sticky rice. Combine the rinsed rice with coconut milk, water, and salt in a medium saucepan. Bring it to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Resist the urge to peek and let it gently simmer for 18 minutes while it absorbs all that creamy coconut goodness.
Step 3: Cook the Pork to Perfection
Heat vegetable oil in a skillet over medium-high heat. Remove the pork from the marinade (don’t toss the marinade yet!) and season with salt and pepper. For medallions, cook about 3 to 4 minutes on each side until they’re golden and reach a safe internal temperature of 145°F—just remember not to overcook them, as pork tenderloin can dry out quickly. If you’re using ground pork instead, crumble it into the pan and cook 6 to 8 minutes stirring frequently until fully cooked. Toss in the white parts of your scallions in the last minute to add aromatic sweetness.
Step 4: Finish the Sauce and Rice
Once the pork is done, remove it from the skillet and let it rest for a few minutes so the juices can redistribute. Now take that reserved marinade and pour it into the hot pan to deglaze. Let it bubble and reduce for 2 to 3 minutes until syrupy and intensified—this sauce will add a gorgeous glaze when drizzled over the pork. Fluff up your coconut rice with a fork, stir in the butter, and sprinkle the toasted coconut flakes on top if you’re using them. It’s the little touches like these that elevate the dish to something truly special.
How to Serve Ginger Lime Pork with Creamy Coconut Rice Recipe
Garnishes
Brighten your plate with the fresh green parts of scallions, chopped roasted peanuts, cilantro, Thai basil, and mint leaves if you’re feeling adventurous. These garnishes add layers of color, crunch, and fresh herbal flavor that bring the dish to life visually and taste-wise.
Side Dishes
This dish beautifully stands on its own, but if you want to round it out, serve alongside crisp steamed bok choy, a crunchy cucumber salad, or even some quick pickled vegetables. Their lightness contrasts nicely with the rich coconut rice and savory pork.
Creative Ways to Present
For a festive touch, try serving the pork and coconut rice in hollowed-out lime halves or line a platter with banana leaves before plating. You could also set up a casual family-style meal where everyone piles their pork and rice onto lettuce cups for a fun, hands-on experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover pork and rice separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps preserve the texture and freshness, so nothing gets soggy or loses its punch of flavor.
Freezing
This Ginger Lime Pork with Creamy Coconut Rice Recipe freezes well! Place cooked pork in a freezer-safe container and do the same with the rice. They’ll keep in the freezer for up to 2 months. Just thaw overnight in the fridge before reheating for best results.
Reheating
Reheat pork gently in a skillet over medium-low heat to avoid drying it out, adding a splash of water or reserved sauce if needed. Warm your coconut rice covered in the microwave or in a saucepan with a little splash of water to bring back that creamy softness.
FAQs
Can I use a different cut of pork for this recipe?
Absolutely! Pork tenderloin is ideal for its tenderness and quick cook time, but boneless pork chops or even pork shoulder sliced thinly can work if adjusted for cooking times. Just watch out for overcooking to keep it juicy.
Is there a substitute for coconut milk?
You can use full-fat evaporated milk or a light cream substitute if coconut milk isn’t your thing, but it will change the flavor profile. Coconut milk adds sweetness and richness that’s really hard to replicate.
How spicy is this recipe?
The heat level is completely adjustable! The sriracha starts mild but can be increased for more kick or omitted if you prefer no spice at all. The other ingredients keep the flavor bright and balanced regardless.
Can I make this dish vegan or vegetarian?
To make it plant-based, substitute pork with firm tofu or tempeh and use vegetable broth instead of water in the rice. You can also omit fish-based soy sauces or opt for tamari to keep it vegan friendly.
What wine pairs well with Ginger Lime Pork with Creamy Coconut Rice Recipe?
A crisp, aromatic white like Riesling or Sauvignon Blanc complements the citrusy ginger and creamy coconut perfectly. These wines bring out the dish’s brightness without overwhelming the delicate flavors.
Final Thoughts
I can’t recommend this Ginger Lime Pork with Creamy Coconut Rice Recipe enough if you want a meal that is bursting with delicious tropical flavors yet remains easy enough for any night of the week. It’s fresh, comforting, and so satisfying you might just find yourself making it over and over again. So grab those fresh ingredients and dive in — your taste buds are in for a real treat!
Print
Ginger Lime Pork with Creamy Coconut Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This Ginger Lime Pork with Creamy Coconut Rice offers a vibrant and aromatic weeknight meal inspired by Asian flavors. Tender pork medallions marinated in a zesty ginger-lime sauce are pan-seared to perfection and served alongside rich, creamy coconut jasmine rice. The combination of sweet, tangy, and savory elements makes this dish a tropical delight that’s ready in just 35 minutes.
Ingredients
For the Ginger Lime Pork:
- 1.5 lbs pork tenderloin, sliced into 1-inch medallions (or 1 lb ground pork)
- 3 tbsp fresh ginger, minced
- 3 limes, juiced (about 1/3 cup)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 scallions, white and green parts separated
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh mint leaves (optional)
- 2 tbsp Thai basil, torn (optional)
For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tsp salt
- 1 tbsp butter
- 1/4 cup toasted coconut flakes (optional but recommended)
Instructions
- Prepare and Marinate Pork: Slice pork tenderloin into 1-inch medallions or prepare ground pork. In a bowl, whisk together minced ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha. Add the pork to this marinade, ensuring it’s well coated. Let it marinate for at least 5 minutes; 15 minutes is preferred for deeper flavor.
- Cook Coconut Rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to low, cover tightly, and simmer for 18 minutes without lifting the lid. This will yield creamy, perfectly cooked coconut rice.
- Cook Pork Medallions: Heat vegetable oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade) and season with salt and black pepper. Cook pork medallions 3-4 minutes per side until golden brown and internal temperature reaches 145°F. For ground pork, cook broken up in the skillet for 6-8 minutes until no pink remains, stirring frequently. Add the white parts of scallions during the last minute of cooking to infuse flavor.
- Deglaze and Reduce Marinade: Remove pork from skillet and let rest. Pour reserved marinade into the hot skillet and cook over medium heat, stirring occasionally, until it thickens and becomes syrupy, about 2-3 minutes. This will be your sauce.
- Finish the Rice and Assemble: Fluff the coconut rice with a fork. Stir in butter until melted and mix in toasted coconut flakes if using. Slice rested pork medallions and arrange them over the coconut rice. Spoon the reduced marinade sauce over the pork. Garnish with green scallion parts, chopped peanuts, cilantro, mint, and Thai basil as desired for bright herbal notes.
Notes
- Marinate the pork longer if possible for deeper flavor, but 5 minutes works in a pinch.
- Do not lift the lid while cooking the coconut rice to ensure even steaming.
- Use a meat thermometer to avoid overcooking the pork; tenderloin dries out quickly.
- Toasted coconut flakes add an excellent texture and sweetness but are optional.
- Adjust sriracha according to your preferred spice level.
- Ground pork provides a softer texture and cooks more quickly than medallions.
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