Go Back

Zesty Ginger Lime Pork with Creamy Coconut Rice

This dish pairs bright ginger and lime pork with soft, creamy coconut rice, offering a fresh and warm flavor perfect for quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pork marinade
  • 1 lb pork tenderloin, thinly sliced Slice thinly for quick cooking.
  • 1 tbsp fresh ginger, grated
  • 1 lime zested and juiced
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 clove garlic, minced
For the rice
  • 2 cups jasmine rice Rinse under cold water until water runs clear.
  • 1 can coconut milk (13.5 oz) Use full-fat for creamier rice.
  • 1.25 cups water
  • 1 tbsp sugar
  • Salt and pepper to taste
For serving
  • Fresh cilantro leaves For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. In a large mixing bowl, combine the ginger, lime zest, lime juice, soy sauce, olive oil, and minced garlic. Stir well to combine.
  2. 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.
  3. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Drain well.
Cooking the rice
  1. 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.
  2. 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.
Cooking the pork
  1. 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.
  2. Cook for 4-5 minutes on each side or until browned and cooked through.
Serving
  1. Serve the zesty ginger lime pork over the creamy coconut rice. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Notes

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.