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Ginger Lime Pork With Coconut Rice - Bright, Zesty, and Comforting

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork: 1 to 1.25 lb pork tenderloin (or 4 thin-cut boneless pork chops)
  • Ginger: 2 tablespoons fresh ginger, finely grated
  • Limes: 2 limes (zest and juice)
  • Garlic: 2 cloves, minced
  • Soy sauce: 2 tablespoons (or tamari)
  • Honey or brown sugar: 1 tablespoon
  • Red pepper flakes: 1/2 teaspoon (optional)
  • Neutral oil: 1 to 2 tablespoons (canola, avocado, or grapeseed)
  • Salt and black pepper
  • Jasmine rice: 1 cup (uncooked)
  • Coconut milk: 1 can (13.5–14 oz, full-fat or light)
  • Water: 1/2 cup (adjust if using light coconut milk)
  • Sugar: 1 teaspoon (optional, balances the coconut)
  • Fresh herbs: Cilantro, green onions, or mint for garnish
  • Lime wedges for serving

Method
 

  1. Mix the marinade: In a bowl, combine grated ginger, lime zest, lime juice, soy sauce, honey, garlic, red pepper flakes, and a pinch of black pepper.
  2. Prep the pork: Pat the pork dry. If using tenderloin, trim silver skin and slice into 1-inch medallions. If using chops, keep them as is. Add to the marinade and toss to coat. Marinate 15–30 minutes at room temp (or up to 4 hours in the fridge).
  3. Start the coconut rice: Rinse jasmine rice until water runs mostly clear. In a saucepan, combine rice, coconut milk, water, 1/2 teaspoon salt, and sugar if using. Bring to a gentle boil, stir once, cover, and simmer on low for 12 minutes. Turn off heat and let steam, covered, for 10 minutes.
  4. Cook the pork: Heat a large skillet over medium-high. Add oil. Shake off excess marinade and sear pork in a single layer. Cook 2–3 minutes per side for medallions or thin chops, until nicely browned and just cooked through. Do not crowd the pan; work in batches if needed.
  5. Glaze quickly (optional): Pour the leftover marinade into the empty pan and simmer 1–2 minutes until slightly syrupy. Toss the pork back in to coat. If you prefer, skip this step and serve with fresh lime instead.
  6. Fluff and finish the rice: Uncover, fluff with a fork, and adjust salt. If it seems too thick, add a splash of hot water and fluff again.
  7. Serve: Spoon coconut rice into bowls, top with pork, and finish with chopped herbs and lime wedges. Add extra red pepper flakes for more heat.