The Pork and Rice Combo I Can’t Quit (Even When I Try)
Alright, so let me tell you about this Ginger Lime Pork with Coconut Rice recipe. This is not some fancy, chef-y thing I found on a TV show. It’s just what I make when I’m craving both takeout and something homemade (and can’t make up my mind, as per usual). Anyway, I stumbled onto this by accident—tried ginger when I’d run out of lemongrass, and well, it kind of turned into its own thing. Lime because honestly, I’m a citrus nut, and coconut rice because… have you actually tasted it? If heaven were a side dish. My family calls this the “that pork one with the fluffy rice” – which feels sort of accurate. Actually, fun fact, the first time I made it my kid said it smelled like a spa in here. I’ll take it?
Why You’ll Love This Dish (Or Why My Family Does, Anyway)
I make this when I want dinner sorted but can’t stand fussing over twenty pots (have you seen my kitchen after I “experiment”?). The pork is tender with a bit of zing, and the rice is all creamy and lightly sweet. My partner goes crazy for the leftovers, especially cold the next day (which, honestly, I think tastes even better). Bonus: It looks fancier than it actually is, which is the energy I’m always chasing midweek. Plus, if you hate dry pork, this is the one. I’ve definitely overcooked it a time or two, but it somehow always bounces back… coconut milk is forgiving like that. Also, if you’re feeding picky kids, the rice usually seals the deal (something about calling it “tropical rice” helps). Did I mention it’s kind of a vacation for your face?
What You’ll Need (No Judgment for Swapping Stuff)
- 1 to 1.5 pounds pork tenderloin, sliced thin (I’ve used pork chops in a pinch, just slice ’em thin and hope for the best)
- 2 tablespoons fresh ginger, grated (powdered ginger if you’re stuck – tastes a bit different, but hey)
- 2 large limes, juiced & zested (once used bottled juice, not my proudest moment but it works… sort of)
- 3 garlic cloves, minced
- 2 tablespoons soy sauce (coconut aminos also works if you’re that way inclined)
- 1 tablespoon brown sugar (Grandma used honey, she claimed it was healthier—honestly, give it a shot)
- 1 tablespoon fish sauce (optional, but I love how it smells like actual food – skip if it freaks you out)
- 1 can (about 400ml) coconut milk (any brand, full-fat if you can swing it)
- 1.5 cups jasmine rice (Basmati in a pinch, I promise no food police will knock)
- 1.5 cups water
- Chopped cilantro for serving (or parsley, or skip entirely if you’d rather chew cardboard than eat cilantro like my mate Liam)
- Pepper, salt, oil (olive, canola, whatever you’ve got)
How To Make Ginger Lime Pork with Coconut Rice (My Way)
- Marinate the Pork: Whisk together ginger, garlic, lime juice/zest, soy sauce, brown sugar, and fish sauce in a big bowl. Throw the pork slices in, give it a decent massage (I’ll use tongs if I’m feeling posh, otherwise, clean hands). Let it sit at least 20 minutes, up to whatever time you’ve got. (Sometimes I forget, and it’s almost better short marinated—go figure.)
- Start the Rice: Rinse the rice if you’ve got time; if not, skip it (no judgment, I do it too). Dump rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, then lower to a super gentle simmer. Lid on. Takes about 15-18 minutes. If it looks too thick, splash a bit more water. (This is where I inevitably peek at the rice, realize it’s not done, and regret messing with it.)
- Cook the Pork: Heat a big skillet or wok with a swirl of oil. Lay in the pork in batches, don’t crowd – unless you like steamed meat (which, hmm, different vibe). Sear until browned and just cooked through, about 2–3 minutes a side. Sometimes I get distracted and it goes a bit dark – so what, caramelized is flavor, right? Pour in any leftover marinade at the end, sizzle till sticky.
- Fluff the Rice, Finish Up: When the rice is done (i.e., soft but not gluey), lift the lid and gently fluff. Taste it – sometimes I add a pinch more salt or a teensy squeeze of lime, depending on the mood.
- Plate and Garnish: Plate up a mound of coconut rice, top with heaps of pork, drizzle some pan juices, and sprinkle cilantro. Squeeze extra lime over if you’re a citrus fanatic like me. Done!
Stuff I Wish I Knew Sooner (Notes)
- If you forget to marinate long, don’t freak. It’s still tasty. More time is only a little better.
- Coconut rice can look a bit gloopy. Stir before judging. Trust me, I almost tossed a batch once, turned out to be delicious.
- Don’t use light coconut milk unless you just *love* disappointment. Learned that the weird way.
- If your pork isn’t browning, crank up the heat a bit (just open the window or the smoke alarm will join dinner).
Variations Worth Trying (And One To Avoid)
- Swap pork for chicken thighs—equally tasty, maybe even juicier some days.
- Throw in a handful of snap peas with the pork at the end for a bit of green (I do this when I remember veggies exist).
- I tried pineapple chunks once… let’s just say, not for me. Too sweet, like dessert for dinner.
- For extra spice, add a chopped chili to the marinade or a squirt of Sriracha at the table. Or both, if you’re brave or a flavor maniac.
What If I Don’t Have All The Kitchen Gadgets? (Equipment)
A small saucepan with a lid for the rice and a frying pan for the pork—that’s basically it. Don’t have a wok? No drama, a big frying pan totally works. Zesting limes? Honestly, a cheese grater does the trick unless you’re feeling fancy. One time I even used a fork to mash ginger—slightly tedious, but hey, it’s all edible in the end.
Keeping Leftovers (Like That Ever Happens)
You can keep leftovers in a lidded container in the fridge, and they’ll be fine for a couple days—though honestly, in my house, it never lasts more than a day. The coconut rice stiffens up, but a splash of water in the microwave brings it back to life (not quite fresh but about 80% there). Don’t freeze the rice; it gets weird, all icy and sad. Just saying.
How To Serve (And Make It Feel Like A Real Meal)
I love this with loads of extra lime wedges—and sometimes a side of sliced cucumber, which feels fresh and cool against the zesty pork. My family’s thing is putting everything in a huge bowl in the middle and letting everyone build their own plate, like a buffet but, you know, with fewer choices.
Lessons Learned (AKA My Real Pro Tips)
- Don’t rush marinating, even if you’re hungry. I once skipped it entirely and regretted it – bland city (but still edible, so don’t toss it!)
- Watch the rice at the end; don’t crank the heat or it’ll stick to the bottom like concrete. Hard-earned lesson from cleaning burnt pans.
- Always zest the limes before juicing. I forget every time and end up chasing slippery lime halves around the counter.
- Actually, keeping a bit of the marinade to drizzle on top? Genius. Don’t dunk raw pork back in it, though.
For a deeper dive into marinating techniques, you can check out this Serious Eats article—I promise it’s not as dull as it sounds! Plus, if you’re a rice perfectionist, Just One Cookbook has amazing rice tips, though they do it a bit fancier than me.
A Few Questions I Actually Get Asked
- Can I use chicken instead of pork? Definitely. Actually, sometimes I even prefer it—but chicken breast dries out fast, so watch the time.
- Is there a substitute for fish sauce? Yup, just add a little extra soy. Or not at all. No biggie.
- Can I make this without coconut milk? I mean… you can, but then it’s just ginger lime pork and regular rice which is fine, but kinda misses the point (for me anyway).
- The rice is super sticky. Did I mess up? Nah, that’s normal! Add a splash of water next time, or embrace the stickiness—think sushi vibes, sort of.
- What’s the best way to zest a lime without the tool? I always just use the fine side of my box grater. Or, in a pinch, a veggie peeler + impatient chopping. Tastes the same, no one will care!
- How spicy is it? Not at all unless you add chili, but if you want fire, just up the ginger or toss in a chili or two.
And one last thing—not strictly related to the recipe, but does anyone else think that washing the zester is the worst kitchen chore? I swear, those tiny bits glue themselves on forever. Anyway, that’s dinner sorted! If you try this and make a wild substitution, please tell me—it usually makes my day. Enjoy!
Ingredients
- 500g pork tenderloin, sliced into 1/2-inch pieces
- 2 tablespoons fresh ginger, grated
- 2 limes, zested and juiced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 cup long grain jasmine rice
- 1 can (400ml) coconut milk
- 1 cup water
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- Salt and black pepper, to taste
Instructions
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1In a bowl, combine grated ginger, lime zest, lime juice, soy sauce, honey, and minced garlic. Add sliced pork, mix well, and marinate for at least 15 minutes.
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2While the pork is marinating, rinse the jasmine rice under cold water. In a saucepan, add the rice, coconut milk, and water. Season with a pinch of salt and bring to a gentle boil.
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3Reduce heat, cover, and simmer the rice for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes.
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4Heat vegetable oil in a large skillet over medium-high heat. Add the marinated pork slices, season with salt and pepper, and cook for 2-3 minutes per side or until pork is cooked through and slightly caramelized.
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5Fluff the coconut rice with a fork and divide among plates. Top with ginger lime pork and garnish with sliced green onions. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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