Description
Sizzling Ginger Lime Pork with Coconut Rice brings tropical flavors right to your dinner table with minimal effort. Tender marinated pork slices nestle perfectly alongside creamy coconut-infused rice, creating a simple yet satisfying meal that whisks your taste buds to a sunny paradise.
Ingredients
Scale
Proteins:
- 1 pound pork tenderloin or pork chops
Fresh Aromatics and Seasonings:
- 2 tablespoons fresh ginger
- 2 cloves garlic
- Juice of 2 limes
- Zest of 2 limes
Liquid and Sweet Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- ½ cup water
Additional Ingredients:
- Salt
- Pepper
- 1 cup jasmine rice
- ½ teaspoon salt
- 1 tablespoon sugar
- Fresh cilantro
Instructions
- Combine 1 cup jasmine rice, 1 cup coconut milk, ½ cup water, and ½ teaspoon salt in a medium saucepan. Bring the mixture to a gentle boil over medium-high heat.
- Reduce heat to low, cover the pan, and simmer for 15-18 minutes until rice absorbs all liquid and becomes tender.
- Remove rice from heat and let it sit, covered, for 5 minutes to steam. Fluff with a fork when ready.
- Whisk 2 tablespoons grated ginger, 2 minced garlic cloves, juice and zest from 2 limes, 2 tablespoons soy sauce, and 1 tablespoon honey in a medium bowl.
- Add 1 pound pork strips to the marinade, ensuring each piece is thoroughly coated. Let sit for 15-20 minutes at room temperature.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
- Remove pork from marinade, pat dry with paper towels, and season with salt and pepper.
- Cook pork strips for 3-4 minutes per side at 375°F, working in batches to prevent overcrowding.
- Transfer cooked pork to a plate, letting it rest for 2-3 minutes to retain juices.
- Serve pork over coconut rice, garnishing with fresh cilantro if desired.
Notes
- Rinse rice thoroughly before cooking to remove excess starch and achieve fluffy, separate grains.
- Use full-fat coconut milk for richer, more authentic flavor in the rice.
- Marinate the pork for at least 30 minutes, but no longer than 2 hours to prevent the acid from breaking down the meat’s texture.
- Let the pork rest for 5 minutes after cooking to help the juices redistribute, ensuring a more tender and flavorful result.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 70 mg