This dish pairs bright ginger and lime pork with soft, creamy coconut rice. It tastes fresh and warm at the same time. Try it for a quick weeknight meal or a simple weekend dinner. If you like other bright rice dishes, you might also enjoy this honey-lime chicken avocado rice stack for more ideas.
Why make this recipe
This meal is fast, full of flavor, and uses easy ingredients. The pork marinates quickly and cooks fast. The rice cooks while the pork sits in the fridge. You get a balanced meal with protein, rice, and bright citrus notes.
How to make Zesty Ginger Lime Pork with Creamy Coconut Rice
Ingredients :
- 1 lb pork tenderloin, thinly sliced
- 1 tbsp fresh ginger, grated
- 1 lime, zested and juiced
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 1/4 cups water
- 1 tbsp sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Directions :
- In a large mixing bowl, combine the ginger, lime zest, lime juice, soy sauce, olive oil, and minced garlic. Stir well to combine.
- Add the sliced pork tenderloin to the bowl, ensuring each piece is coated with the zesty mixture. Cover and marinate in the refrigerator for at least 30 minutes.
- Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the drained rice, coconut milk, and water. Add the sugar and a pinch of salt. Stir well and bring to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Heat a large skillet over medium-high heat. Remove the pork from the marinade (discard marinade) and add to the skillet in a single layer. Cook for 4-5 minutes on each side or until browned and cooked through.
- Serve the zesty ginger lime pork over the creamy coconut rice. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
For another simple rice and chicken idea, try this one-pot coconut chicken brothy rice to expand your meal plan.
How to serve Zesty Ginger Lime Pork with Creamy Coconut Rice
Serve the pork over the coconut rice while both are warm. Add fresh cilantro and lime wedges for extra brightness. A simple side salad or steamed vegetables go well with it. You can also serve with sliced cucumbers for a cool crunch. For a spicy side, try a fresh salsa with chopped tomato and jalapeño.
How to store Zesty Ginger Lime Pork with Creamy Coconut Rice
Cool the pork and rice to room temperature before storing. Place in airtight containers and keep in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or in the microwave until hot. For longer storage, freeze in freezer-safe bags for up to 2 months. If you want soup ideas to use leftover pork, see this creamy cowboy soup for inspiration.
Tips to make Zesty Ginger Lime Pork with Creamy Coconut Rice
- Slice the pork thin so it cooks fast and stays tender.
- Do not skip rinsing the rice; it makes the rice less sticky.
- Use full-fat coconut milk for richest rice.
- Marinate at least 30 minutes; longer gives more flavor.
- If you want more sauce, add a splash of chicken broth to the pan as the pork finishes. You can also check this one-pot coconut chicken brothy rice for a saucier option.
Variation (if any)
- Add pineapple chunks in the last minutes of cooking the pork for a sweet touch.
- Swap pork for chicken breasts or thighs, cut thin.
- Make the rice lighter by using part coconut milk and part water.
FAQs
Q: Can I use pork chops instead of pork tenderloin?
A: Yes. Slice pork chops thin and cook until done. Watch time since chops can dry faster.
Q: Can I make the rice in a rice cooker?
A: Yes. Use the same liquid ratio and cook as your rice cooker instructions say.
Q: Is this dish spicy?
A: No. It is bright and tangy. Add chili flakes or sliced chili if you want heat.
Q: Can I prep this ahead?
A: Yes. Marinate the pork and keep in the fridge up to 24 hours. Cook rice just before serving for best texture.
Q: How to reheat without drying the pork?
A: Reheat gently in a pan with a splash of water or low microwave power, covered.
Conclusion
This Zesty Ginger Lime Pork with Creamy Coconut Rice is an easy, tasty dish that fits many nights. For a similar take on ginger-lime pork and rice, see Ginger Lime Pork with Coconut Rice | Gimme Some Oven. Another site that shares a related recipe is Ginger Lime Pork with Coconut Rice | Punchfork. If you like fruit with pork, try this pineapple version at Pineapple Pork with Coconut Rice Recipe – Pinch of Yum. For a coconut lime chicken idea in one pan, see Creamy Coconut Milk Chicken Recipe (One-Skillet) – The Forked Spoon. To make a simple coconut lime rice on its own, check Coconut Lime Rice Recipe.
Zesty Ginger Lime Pork with Creamy Coconut Rice
Ingredients
Method
- In a large mixing bowl, combine the ginger, lime zest, lime juice, soy sauce, olive oil, and minced garlic. Stir well to combine.
- Add the sliced pork tenderloin to the bowl, ensuring each piece is coated with the zesty mixture. Cover and marinate in the refrigerator for at least 30 minutes.
- Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the drained rice, coconut milk, and water. Add the sugar and a pinch of salt. Stir well and bring to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Heat a large skillet over medium-high heat. Remove the pork from the marinade (discard marinade) and add to the skillet in a single layer.
- Cook for 4-5 minutes on each side or until browned and cooked through.
- Serve the zesty ginger lime pork over the creamy coconut rice. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
