<pWhenever I first made this Ginger Lime Pork with Coconut Rice Recipe, I remember how the kitchen instantly filled with a vibrant mix of zesty lime and warming ginger aromas. It’s the kind of dish that made me pause mid-cook and smile, knowing dinner was going to be memorable. I love making it whenever I want a quick meal that’s bright, flavorful, and comforting all at once. Friends and family have often asked for seconds— which makes me think you’ll enjoy it just as much as we do!

This Ginger Lime Pork with Coconut Rice Recipe shines through its perfect blend of tangy lime, spicy sriracha, and just the right hint of sweetness from brown sugar. The juicy, caramelized pork sits on a bed of creamy coconut rice that’s subtly sweet and fluffy, creating a delightfully contrasting texture. It’s a dish packed with color—from the bright green scallions to the toasted peanuts and fresh herbs on top—making every bite as inviting as the last. Plus, it comes together faster than you might expect, perfect for weeknight meals or any time you want a dish that feels fancy without fuss.

Don’t worry if you’re new to cooking with ingredients like sriracha or fresh ginger—I’ll guide you through the steps so you can nail it on your first try. This recipe is straightforward and forgiving, with tips along the way to help you catch that perfect caramelization on the pork and get the rice just right. Let’s dive in and make your kitchen smell amazing!

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What Makes This Recipe Special

Flavor Harmony: Bright lime, spicy ginger, and sweet brown sugar come together beautifully in the pork.
Easy Assembly: One-pan pork cooking with simple, fresh ingredients makes this great for quick dinners.
Texture Play: Creamy coconut rice pairs perfectly with the caramelized, slightly crisped pork.
Showstopper Finish: Topped with crunchy peanuts and fresh herbs for contrast and freshness.

Gather Your Ingredients

A white bowl filled with a base layer of fluffy white rice, topped with a layer of dark brown, slightly crispy small minced meat pieces mixed with crushed peanuts. Bright green sliced scallions are scattered on top, adding a fresh touch. Two lime wedges with a pale green inside rest on the side of the bowl. In the background, there's a smaller white bowl filled with chopped green scallions. The surface beneath the bowls is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Before you dive in, gather everything on your counter to make cooking smooth. Exact measurements and details are in the recipe card below, but here’s a quick peek at what you’ll need and why.

Coconut rice: Provides a rich, fragrant base with subtle sweetness; homemade or store-bought works.
Olive oil: For sautéing; you can swap with coconut or vegetable oil.
Scallions: Use the white parts for cooking, green parts for freshness as garnish.
Garlic: Adds depth and savoriness; fresh minced is best.
Fresh ginger: Gives bright, zesty warmth; grated or finely minced.
Ground pork: The star protein—choosing 80/20 lean gives best flavor and texture.
Light brown sugar: For sweetness and balance; packed to measure accurately.
Lime juice: Adds zing and acidity; fresh-squeezed always delivers brighter flavor.
Sriracha: For heat; adjust based on your spice tolerance.
Salt & pepper: Essential seasoning for balancing.
Toppings: Peanuts, herbs (cilantro, mint, Thai basil), and lime wedges brighten the finished dish.

Feel free to swap ground pork for ground chicken or turkey in a pinch. If you don’t have sriracha, a dash of chili sauce or hot sauce works fine too.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Large sauté pan or skillet: Allows even cooking and caramelization of pork.
Rice cooker or pot with lid: For perfectly cooked coconut rice.
Wooden spoon or spatula: Great for breaking up pork while cooking.
Measuring spoons and cups: For precise balancing of flavors.
Grater or microplane: Needed for fresh ginger to release its aroma.
Knife and cutting board: Prep veggies and herbs safely and efficiently.

How to Make Ginger Lime Pork with Coconut Rice Recipe

Let’s walk through this step-by-step to get you that perfectly balanced and colorful plate of Ginger Lime Pork with Coconut Rice Recipe.

Cook the coconut rice: Prepare the coconut rice according to your recipe or package instructions. The rice should be fluffy, creamy, and lightly infused with coconut flavor—this sets the stage for the pork.
Sauté aromatics: Heat olive oil over high heat in a large sauté pan. Toss in the white parts of the scallions, minced garlic, and fresh ginger. Sauté for 1–2 minutes until fragrant but not browned—this unlocks beautiful aromas that fill the kitchen.
Cook the pork: Add the ground pork to the pan. Use your wooden spoon to break it into small pieces as it cooks. Stir often until the meat is no longer pink, about 5–7 minutes.
Add the sauce ingredients: Stir in light brown sugar, fresh lime juice, and sriracha. Mix everything thoroughly so the pork is evenly coated.
Caramelize the pork: Let the pork cook undisturbed for about 2 minutes, allowing a golden crust to form on the bottom. Stir, then repeat for another 1–2 minutes to build more caramelization. This step adds deep flavor and texture.
Season to taste: Give it a taste and season with sea salt, freshly-ground pepper, and extra sriracha if you want more heat.
Plate and garnish: Serve the warm pork over the coconut rice. Top with chopped peanuts, extra lime wedges, and your choice of fresh herbs like cilantro, mint, or Thai basil for brightness and crunch.

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Cooking Secrets

Tip 1: Make sure your pan is hot before adding pork to get that perfect caramelized crust.
Tip 2: Don’t stir the pork too often during caramelization; let it sit to brown nicely.
Tip 3: Use freshly squeezed lime juice for the brightest flavor; bottled just can’t compare.
Tip 4: Toast your peanuts lightly before chopping to enhance their crunch and nuttiness.

How to Serve

A white bowl holds two layers: the bottom layer is soft white rice with a fluffy texture, topped by a dark brown, crumbly cooked meat mixed with small pieces of chopped peanuts. On top of the meat, bright green sliced spring onions are scattered for color. To the side of the bowl, two lime wedges with a fresh green color lean against the rice. In the background, there is another white bowl with the same dish and a small white bowl containing more sliced green onions. The whole setup rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Boost Flavor with Taste Enhancers

I love topping this dish with chopped peanuts for a crunchy contrast and a squeeze of fresh lime right before eating. Fresh herbs like cilantro, mint, or Thai basil add an aromatic, fresh pop that makes every bite exciting. If you like a little extra heat, a drizzle of sriracha or chili flakes on top is always a winner.

Tasty Combos to Try

This Ginger Lime Pork with Coconut Rice Recipe pairs wonderfully with crisp cucumber salad or steamed greens to balance the richness. For drinks, I recommend a chilled jasmine iced tea or a citrusy white wine like Sauvignon Blanc to complement the lime and ginger flavors.

Serving Tips

For gatherings, serve this in a big shallow bowl allowing everyone to help themselves, which makes it feel casual yet special. Portion wise, this recipe comfortably serves 4 adults. Leftovers keep well and can be packed for lunches—just reheat gently to keep the pork juicy.

Easy Variations

Make it dairy-free by ensuring your coconut rice uses coconut milk and no butter.
Add diced bell peppers or snap peas to sneak in some veggie crunch.
Swap ground pork for ground chicken or turkey for a leaner option.
Boost heat with extra sriracha or fresh chopped bird’s eye chili.
For a smoky twist, finish the pork with a splash of soy sauce or fish sauce.
Use jasmine rice instead of coconut rice if you prefer a milder base.

Storing and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over medium heat with a splash of water to keep pork moist.
Alternatively, microwave covered for 1–2 minutes, stirring halfway through.
If freezing, portion and freeze for up to 2 months; thaw overnight in the fridge before reheating.

Common Questions

Can I use another protein instead of pork? Absolutely! Ground chicken, turkey, or even finely chopped tofu can work well.
How do I make the coconut rice? Simmer jasmine rice with coconut milk and a pinch of salt until tender and fluffy. There are many great recipes online if you want a shortcut.
What if I don’t have fresh ginger? Use 1 teaspoon ground ginger instead, but fresh will always taste brighter and zingier.
Is this recipe spicy? It has a gentle heat from sriracha—you can adjust up or down to your liking, even omit if desired.
Can I prep this ahead for meal prep? Yes, just make the pork and rice separately and store in fridge; assemble just before eating.