Dinner

Ginger Lime Pork with Coconut Rice Recipe

ByMatteo Rossi January 5, 2026January 5, 2026

Introduction

This Ginger Lime Pork with Coconut Rice is a vibrant, flavorful dish perfect for any night of the week. The juicy pork marinated in fresh ginger, lime, and soy sauce pairs beautifully with creamy coconut-infused jasmine rice. It’s simple to prepare and sure to impress.

A close-up image of a bowl filled with white rice as the base layer, topped with grilled pieces of pork that have a slightly charred, brown texture. On top of the pork, there are small golden corn kernels scattered evenly, along with chopped green herbs, giving a fresh touch. A slice of lime with a bright green color is placed on the edge of the bowl. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless pork chops or tenderloin
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
Zest and juice of 2 limes
3 tablespoons soy sauce
2 tablespoons honey
1 ½ cups jasmine rice
1 can coconut milk (13.5 oz)
1 cup water
Pinch of salt
Fresh cilantro for garnish

Instructions

Step 1: In a bowl, combine grated ginger, minced garlic, lime zest and juice, soy sauce, and honey. Add the pork and marinate for 20 minutes to absorb the flavors.
Step 2: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
Step 3: Remove the rice from heat and let it rest, covered, for 10 minutes to finish cooking and become fluffy.
Step 4: While the rice rests, heat a skillet over medium-high heat. Sear the marinated pork for 4–5 minutes on each side until golden brown and the internal temperature reaches 145°F (63°C).
Step 5: Remove the pork from the skillet and let it rest for 5 minutes to retain its juices. Slice the pork and serve it over the coconut rice. Garnish with fresh cilantro before serving.

Tips & Variations

For extra heat, add a pinch of red pepper flakes to the marinade.
Use lime leaves or add a splash of fish sauce for a more Southeast Asian twist.
Swap jasmine rice for basmati if you prefer a different texture.
Let the pork marinade sit longer for deeper flavor, up to 2 hours in the fridge.

Storage

Store leftover pork and coconut rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or coconut milk to keep the rice moist.