Ginger Lime Pork Coconut Rice

This ginger lime pork with coconut rice transforms ordinary ground pork into an exciting weeknight dinner with vibrant Southeast Asian flavors. The caramelized pork with its sweet, tangy, and spicy notes paired with creamy coconut rice creates a bowl that feels both comforting and special at once.

I discovered this recipe during a cooking slump when I was tired of our usual rotation. The first time I served it, my family went completely silent for the first few bites before my partner declared it needed to be in our permanent collection.

Ingredients

• Ground pork: Carries the flavors beautifully while providing a tender texture
• Fresh ginger: Adds warmth and slight spiciness that defines this dish
• Lime juice: Balances the sweetness with necessary acidity
• Brown sugar: Creates the addictive caramelization that makes this dish special
• Scallions: Provide both aromatic base and fresh garnish
• Sriracha: Adds customizable heat that complements the sweet elements
• Coconut rice: Made with jasmine rice and coconut milk creates the perfect foundation
• Fresh herbs: Like cilantro, mint, or Thai basil brighten the finished dish
• Chopped peanuts: Add essential crunch and nutty depth

Step-by-Step Instructions

Prepare the coconut rice:

First combine 2 cups jasmine rice with 1 can coconut milk and enough water to reach proper cooking liquid amount. Add a pinch of salt and teaspoon of sugar. Cook according to your rice cooker or stovetop method until tender and fluffy.

Sauté the aromatics:

Heat olive oil in a large skillet over medium high heat until shimmering. Add only the white parts of your sliced scallions along with minced garlic and grated ginger. Stir constantly for 1 to 2 minutes until intensely fragrant but not browned. This aromatic base infuses the entire dish with flavor.

Cook the pork:

Add ground pork to the fragrant oil and break it into small pieces using a wooden spoon. Cook undisturbed for about 2 minutes then stir and continue cooking until no pink remains about 4 minutes total. The meat should begin to develop some brown edges.

Create the caramelization:

Add brown sugar, lime juice, and sriracha to the cooked pork stirring to coat evenly. Allow the mixture to cook undisturbed for 2 full minutes which develops the crucial caramelization on the bottom. Stir once then repeat for another 1 to 2 minutes. This step creates the complex flavor that makes this dish irresistible.

Finish and serve:

Taste the mixture and adjust with salt, pepper, or additional sriracha as needed. Serve immediately over the prepared coconut rice. Garnish generously with the reserved green scallion parts, chopped peanuts, fresh herbs, and lime wedges for squeezing.

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You Must Know

• High in protein making it a satisfying main course
• Can be prepared with varying heat levels to suit family preferences
• Leftovers taste even better the next day as flavors continue to develop

The ginger in this recipe is truly the star ingredient. I discovered that freezing ginger root and grating it directly from frozen not only makes it easier to work with but intensifies its flavor. My children now recognize the smell of ginger hitting hot oil as the signal that something delicious is coming.

Make-Ahead Tips

This pork mixture can be prepared up to 3 days ahead and stored in the refrigerator making it perfect for meal prep. The flavors actually improve as they meld together overnight. Simply reheat in a skillet with a splash of water to restore moisture and serve with freshly made coconut rice for best results.

Ingredient Swaps

Ground chicken or turkey can substitute for pork if preferred though the dish will be slightly less rich. For a vegetarian version crumbled extra firm tofu works surprisingly well just be sure to press it thoroughly first and allow it to caramelize properly. If lime is unavailable lemon juice can work in a pinch though the flavor profile will shift slightly.

Serving Suggestions

While delicious on its own this dish reaches new heights when served with simple additions. A cool cucumber salad with rice vinegar provides refreshing contrast to the rich pork. For a more substantial meal steamed broccoli or bok choy alongside adds color and nutrition. Consider offering a small dish of additional sriracha mixed with lime juice for those who enjoy extra heat and acid.

Recipe FAQs

→ What can I substitute for ground pork in this dish?

Ground chicken or turkey work perfectly as lighter alternatives. For a vegetarian version, try crumbled firm tofu or tempeh - just cook it slightly longer with additional oil to achieve similar caramelization. Plant-based meat substitutes also work well with these flavors.

→ How can I adjust the spice level?

The sriracha adds moderate heat that can be customized to your preference. For a milder version, reduce to 1-2 teaspoons or substitute with sweet chili sauce. For extra heat, increase to 2 tablespoons or add a sliced Thai chili with the aromatics. A sprinkle of red pepper flakes at the end also works well.

→ Can I make coconut rice without a rice cooker?

Absolutely! In a medium saucepan, rinse 2 cups jasmine rice until water runs clear. Add 1 can (14oz) coconut milk, 1 cup water, 1 teaspoon salt, and 1 tablespoon sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

→ How can I meal prep this dish?

This dish is excellent for meal prep. Cook the pork and rice separately and store in airtight containers in the refrigerator for up to 4 days. Keep garnishes separate and add just before serving. To reheat, microwave the pork and rice until steaming hot, or gently warm the pork in a skillet with a splash of water to prevent drying out.

→ What side dishes pair well with ginger lime pork?

While this is a complete meal on its own, you can enhance it with simple sides like cucumber salad with rice vinegar dressing, stir-fried bok choy or broccoli with garlic, or a light cabbage slaw with lime dressing. For appetizers, spring rolls or a small bowl of miso soup complement the flavors nicely.

→ Can I freeze leftovers?

Yes, both the pork mixture and coconut rice freeze well for up to 3 months. Freeze them in separate airtight containers. Thaw overnight in the refrigerator before reheating. The rice may need a splash of water when reheating to restore its texture, while the pork should maintain its flavor perfectly.