There are some recipes that transport you somewhere else entirely, and this Ginger Lime Pork with Coconut Rice is one of them. I first discovered this combination during a particularly dreary February when I desperately needed something to break up the monotony of winter meals. One bite of that tender, citrus-kissed pork paired with creamy coconut rice, and suddenly my dining room felt like a beachside café in Thailand. What makes this dish even better is how deceptively simple it is—despite tasting like something you’d order at an upscale restaurant, it comes together in about 45 minutes with straightforward techniques anyone can master.
Prep Time: 10 minutes
Marinating Time: 5 minutes minimum (15 minutes recommended)
Cook Time: 20 minutes
Total Time: 35-45 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian Fusion
Why You’ll Love This Ginger Lime Pork
This recipe strikes that perfect balance between exciting and approachable. First off, the flavor profile is absolutely vibrant—the zingy lime juice cuts through the richness of the coconut rice while fresh ginger adds warmth and complexity. Unlike heavy cream sauces or cheese-laden dishes, this meal feels light and refreshing, making it perfect for year-round enjoyment.
The marinade does most of the work for you, infusing the pork with incredible flavor without requiring hours of planning. Even a quick 5-minute marinade makes a noticeable difference, though letting it sit for 15 minutes takes things to another level. This flexibility means you can make this dish even on your busiest weeknights.
Furthermore, the combination of textures keeps every bite interesting. Tender pork contrasts beautifully with crunchy peanuts, while the creamy coconut rice provides a soothing backdrop for all those bright, bold flavors. Fresh herbs add aromatic freshness that makes the whole dish feel restaurant-quality.
Perhaps best of all, this recipe is incredibly versatile and accommodating. You can use either pork tenderloin medallions for an elegant presentation or ground pork for a more casual, budget-friendly version. Both options taste fantastic, so choose based on what fits your schedule and preference.
Ingredients You’ll Need
For the Ginger Lime Pork
- 1.5 lbs pork tenderloin, sliced into 1-inch medallions (or 1 lb ground pork)
- 3 tablespoons fresh ginger, minced
- 3 limes, juiced (approximately 1/3 cup)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1-2 teaspoons sriracha (adjust according to heat preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 scallions, white and green parts separated
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint leaves (optional)
- 2 tablespoons Thai basil, torn (optional but highly recommended)
For the Coconut Rice
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon butter
- 1/4 cup toasted coconut flakes (optional but adds wonderful texture)
Essential Equipment
- Large skillet (cast iron works exceptionally well)
- Medium saucepan with tight-fitting lid
- Sharp knife for slicing
- Mixing bowls
- Whisk
- Meat thermometer (seriously worth the investment)
- Fork for fluffing rice
Step-by-Step Instructions
Preparing Your Ingredients
Begin by preparing your pork. If you’re using tenderloin, slice it into medallions roughly 1 inch thick—this ensures even cooking and creates an elegant presentation. Try to make them as uniform as possible so they cook at the same rate. If you’ve opted for ground pork instead, simply have it ready in a bowl.
Now create your marinade, which is where all the magic begins. In a medium mixing bowl, whisk together the minced fresh ginger, lime juice, soy sauce, brown sugar, minced garlic, and sriracha. Start with just 1 teaspoon of sriracha if you’re cautious about heat—you can always add more later. The marinade should smell absolutely incredible at this point, with bright citrus notes mingling with warm ginger and savory soy sauce.
Add your pork to the marinade, ensuring all pieces are well coated. For medallions, turn them several times to coat completely. For ground pork, mix it thoroughly with the marinade using your hands or a spoon. While 5 minutes of marinating time will work in a pinch, letting everything sit for 15-20 minutes allows those flavors to penetrate deeper into the meat, resulting in more complex, well-rounded taste.
Starting the Coconut Rice
While your pork marinates, turn your attention to the coconut rice, which needs to start cooking before you begin the pork. Place your jasmine rice in a fine-mesh strainer and rinse it under cold running water, swirling it around with your hand. Continue rinsing until the water runs clear rather than cloudy—this removes excess starch and prevents gummy, sticky rice.
Transfer the rinsed rice to a medium saucepan and add the coconut milk, water, and salt. Give everything a quick stir to distribute the ingredients evenly. Place the pan over high heat and bring the mixture to a full boil, watching carefully so it doesn’t boil over.
The moment you see bubbles breaking the surface, immediately reduce the heat to the lowest possible setting and cover the pan with a tight-fitting lid. Here’s an important rule: resist the temptation to lift that lid! Every time you peek, you release steam and disrupt the cooking process. Set a timer for 18 minutes and walk away.
Cooking the Pork to Perfection
With your rice quietly simmering, it’s time to cook the star of the show. Heat the vegetable oil in your large skillet over medium-high heat until it shimmers but doesn’t smoke. While the pan heats, remove the pork from the marinade—but don’t discard that flavorful liquid! Set it aside for later. Season your pork pieces on both sides with salt and pepper.
For pork medallions, carefully lay them in the hot pan, making sure not to overcrowd. They should sizzle immediately upon contact. Cook without moving them for 3-4 minutes until they develop a beautiful golden-brown crust. Flip them once and cook for another 3-4 minutes on the second side. Use your meat thermometer to check for an internal temperature of 145°F—this is crucial because pork tenderloin can go from perfectly juicy to disappointingly dry in less than a minute.
If you’re working with ground pork instead, add it to the hot pan and use a wooden spoon or spatula to break it into smaller pieces. Cook for 6-8 minutes, stirring frequently to ensure even browning. You’re looking for no pink remaining and a nice caramelization on the meat. During the last minute of cooking, regardless of which pork option you chose, add the white parts of the scallions to the pan. These will soften slightly and add another layer of flavor.
Creating the Pan Sauce
Once your pork is cooked through, transfer it to a clean plate and let it rest—this allows the juices to redistribute throughout the meat. Don’t skip this step, even though it’s tempting to dig in immediately! While the pork rests, pour the reserved marinade into the still-hot skillet.
The liquid will immediately begin to bubble and sizzle, lifting all those flavorful browned bits (called fond) from the bottom of the pan. Let the marinade reduce for 2-3 minutes, stirring occasionally. You’ll know it’s ready when it has thickened to a syrupy consistency that coats the back of a spoon. This concentrated sauce carries all those bright ginger-lime flavors and adds incredible richness when drizzled over the finished dish.
Assembling and Finishing
Your rice should be done by now—check to ensure all the liquid has been absorbed. Remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it gently with a fork, breaking up any clumps. Stir in the butter, which adds richness and helps the grains separate beautifully. If you’re using toasted coconut flakes, fold them in now for added texture and tropical flavor.
If you cooked pork medallions, slice them against the grain into strips—this makes them more tender and easier to eat. Spoon a generous portion of coconut rice onto each plate and arrange the pork over the top. Drizzle everything with that gorgeous, glossy pan sauce you created.
Now for the grand finale: scatter the chopped peanuts over everything for crunch, followed by fresh cilantro, the reserved green parts of the scallions, and if you have them, torn mint leaves and Thai basil. These fresh herbs and crunchy peanuts aren’t just garnish—they genuinely transform the dish, adding brightness, aroma, and textural contrast that makes each bite more interesting than the last.
Serving Suggestions
This dish is substantial enough to stand on its own, but a few simple sides can round out the meal beautifully. A crisp cucumber salad dressed with rice vinegar and a touch of sugar provides refreshing contrast to the rich coconut rice. Quick-pickled vegetables like carrots or radishes add acidity that cuts through the richness.
For a more substantial meal, consider adding sautéed bok choy, gai lan (Chinese broccoli), or snap peas cooked with a touch of garlic. These green vegetables complement the tropical flavors without competing with them. A simple clear soup, like miso or egg drop soup, makes an elegant starter that keeps the focus on your main dish.
When plating for company, consider serving family-style. Present the coconut rice in a large, shallow bowl, arrange the sliced pork artfully on top, and pass the sauce separately so guests can add as much as they like. Place all the garnishes in small bowls for people to customize their plates—this interactive element makes the meal feel more special and accommodates different taste preferences.
Creative Variations to Try
Protein Swaps
While pork is traditional and delicious, this recipe adapts beautifully to other proteins. Chicken thighs work wonderfully and stay moist during cooking, though they’ll need a slightly longer cooking time—about 6-7 minutes per side. Shrimp creates a lighter, faster version that cooks in just 2-3 minutes per side.
For a vegetarian option, try using extra-firm tofu that’s been pressed and cubed. Marinate it just as you would the pork, then pan-fry until golden and crispy on all sides. Alternatively, thick portobello mushroom slices absorb the marinade beautifully and provide satisfying, meaty texture.
Heat Level Adjustments
The sriracha in the marinade provides gentle heat, but you can easily adjust this to your preference. For a milder version, omit the sriracha entirely and let the ginger provide all the warmth. If you love heat, increase the sriracha to 1 tablespoon or add some fresh sliced Thai chilies to the marinade.
Another approach is keeping the marinade mild but serving chili oil or sambal oelek on the side. This way, heat-seekers can add as much spice as they want without affecting those who prefer milder flavors.
Rice Variations
While coconut rice is heavenly, you can experiment with different grains. Brown jasmine rice adds nuttiness and fiber, though it requires longer cooking time—about 45 minutes. Cauliflower rice creates a low-carb option that still pairs beautifully with the pork.
For extra dimension, try adding aromatics to your coconut rice. A few slices of fresh ginger, a bruised lemongrass stalk, or a couple of makrut lime leaves simmered with the rice infuse subtle fragrance throughout. Just remember to remove these aromatics before serving.
Sauce Enhancements
The basic pan sauce is delicious, but small additions can change its character entirely. A spoonful of peanut butter whisked into the reducing sauce creates a Thai-inspired satay flavor. A splash of fish sauce adds umami depth, while a touch of honey balances the acidity if your limes were particularly tart.
For creamier sauce, whisk in a tablespoon of coconut cream during the reduction process. This ties the dish together beautifully with the coconut rice and creates a more luxurious coating for the pork.
Make-Ahead and Storage Tips
This dish actually benefits from some advance preparation. You can marinate the pork up to 24 hours ahead—just cover it tightly and refrigerate. The extended marinating time allows the flavors to penetrate deeply, resulting in even more flavorful meat. In fact, overnight marinating is my preferred method when I have the time to plan ahead.
The marinade itself can be prepared several days in advance and stored in an airtight container in the refrigerator. Having it ready means you can quickly throw together this meal on a busy weeknight with minimal active prep time.
Leftover ginger lime pork stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and intensify overnight, making leftovers especially delicious. Coconut rice keeps well for 3-4 days when refrigerated separately—I prefer storing the rice and pork in separate containers so each reheats optimally.
When reheating, warm the pork gently in a covered skillet with a splash of water or broth to prevent drying out. Alternatively, microwave it at 50% power in short intervals. The rice reheats best with a tablespoon of water or coconut milk stirred in—microwave it covered, stirring halfway through to ensure even heating.
These leftovers make incredible lunch bowls. Pack the rice and pork together with some fresh vegetables, and you’ll have a restaurant-quality meal ready to go. The pork is also fantastic served cold or at room temperature over salad greens.
Important Notes and Tips
Fresh vs. Dried Ginger
This recipe specifically calls for fresh ginger, and that’s non-negotiable. Dried ground ginger has an entirely different flavor profile—it’s more concentrated, slightly bitter, and lacks the bright, zingy quality of fresh ginger. If you absolutely must substitute, use only 1 teaspoon of dried ginger, but understand that the flavor will be noticeably different and less vibrant.
When working with fresh ginger, here’s a trick: use the edge of a spoon to scrape away the thin skin rather than peeling with a knife. This removes just the skin while preserving more of the flavorful flesh underneath. A microplane grater creates a fine mince that distributes evenly throughout the marinade.
Don’t Overcook the Pork
Pork tenderloin is incredibly lean, which makes it healthy but also means it can dry out quickly if overcooked. The days of cooking pork until it’s gray and dry are long gone—the USDA now recommends cooking pork to 145°F, which leaves it slightly pink in the center and wonderfully juicy.
Investing in a good instant-read meat thermometer eliminates all the guesswork. Insert it into the thickest part of a medallion, and the moment it hits 145°F, remove the pan from heat. Remember that carryover cooking will raise the temperature another 5 degrees while the meat rests.
Rice Cooking Success
The key to perfect coconut rice is the ratio of liquid to rice and maintaining consistent, low heat. Never substitute light coconut milk for regular coconut milk thinking you’ll save calories—the fat content is crucial for the proper texture and flavor. If you’re concerned about richness, use half coconut milk and half water instead of the full can.
Resist the urge to stir the rice while it cooks. Stirring releases starch and creates gummy, sticky rice. Also, make sure your lid fits tightly—if steam escapes, the rice won’t cook properly. If your lid doesn’t seal well, cover the pot with foil before placing the lid on top.
Frequently Asked Questions
Can I use chicken instead of pork?
Absolutely! Boneless, skinless chicken thighs are my top recommendation because they stay moist and flavorful. They’ll need 6-7 minutes per side to reach 165°F internal temperature. Chicken breasts work too but require more careful monitoring to prevent dryness—pound them to even thickness first for more consistent cooking.
What if I can’t find Thai basil?
Thai basil has a unique anise-like flavor that’s wonderful but not essential. Regular Italian basil makes a fine substitute, though the flavor will be slightly different. You could also increase the mint slightly or add a small pinch of fennel seeds to approximate that subtle licorice note. Honestly, the dish is still fantastic without it—the other herbs and aromatics provide plenty of complexity.
Is there a substitute for coconut milk?
While coconut milk creates the signature flavor of this dish, you can use chicken or vegetable stock for a lighter, less tropical version. Adding a tablespoon of butter enriches stock-based rice and improves the texture. Some people enjoy using half coconut milk and half stock for a middle ground that’s less rich but still flavorful.
Can I make this recipe gluten-free?
Yes! Simply substitute tamari or coconut aminos for the regular soy sauce. Everything else in the recipe is naturally gluten-free. Double-check your sriracha label, as some brands contain gluten, though most do not.
How spicy is this dish?
As written with 1-2 teaspoons of sriracha, this dish has gentle warmth rather than aggressive heat. The sweetness from the brown sugar and the creaminess of the coconut rice balance the spice nicely. If you’re serving children or particularly heat-sensitive adults, start with just 1/2 teaspoon or omit it entirely—the ginger provides plenty of warmth on its own.
Can I prep this for meal prep?
This recipe is excellent for meal prep! Cook everything on Sunday, then portion it into individual containers with rice and pork in separate compartments. Store the fresh herbs and peanuts separately and add them just before eating so they stay crisp and vibrant. The meals will stay fresh for 4 days, giving you several quick, delicious lunches or dinners.
What’s the best way to toast coconut flakes?
The easiest method is using a dry skillet over medium heat. Spread the coconut flakes in an even layer and stir frequently for 3-5 minutes until they’re golden brown and fragrant. Watch them carefully—coconut goes from perfectly toasted to burned in seconds! Alternatively, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once halfway through.
My rice turned out mushy. What went wrong?
Mushy rice usually results from too much liquid or overcooking. Make sure you’re rinsing the rice thoroughly before cooking—this removes excess starch that causes mushiness. Also, check that you’re measuring accurately: 1 cup rice to 1 can coconut milk plus 1 cup water. Finally, once the rice is done, remove it from heat immediately and fluff it with a fork to release steam.
This Ginger Lime Pork with Coconut Rice has become my go-to recipe when I want something that feels special but doesn’t require hours in the kitchen. The combination of zesty, aromatic pork with creamy, tropical rice creates a meal that satisfies on every level—it’s comforting yet exciting, healthy yet indulgent, simple yet impressive. Whether you’re cooking for your family on a Tuesday night or entertaining friends on the weekend, this dish delivers restaurant-quality results that will have everyone asking for seconds. So grab those limes, mince that ginger, and prepare to transform your dinner table into a tropical paradise!