Save Pin
This ginger lime pork on coconut-infused rice hits all the good notes—sweet, zingy, a bit spicy, and totally comforting. Ground pork gets sizzled with scallions and ginger, then gets a splash of lime and just enough sriracha to keep you coming back. The creamy coconut rice underneath, with crunchy peanuts and a shower of fresh herbs, turns any weekday into something to look forward to.
I tossed this together out of random fridge finds one evening, and voilà—it’s now the most begged-for dinner at our place. New friends are always surprised by how good it is.
Delicious Ingredients
- Extra lime wedges: squeeze more brightness at the table if you love it tangy
- Peanuts, chopped: bring a crunchy punch; go for roasted, unsalted if you can
- Jasmine rice with coconut milk: turns plain rice silky and slightly sweet; hunt for good coconut milk with just a few ingredients
- Light brown sugar: helps pork get golden and balances out the tang; don’t pack it too tight
- Sriracha: brings a touch of heat and a nice zing—add slowly until you’re happy
- Ground pork: juicy, filling, and rich; look for that pink, even texture
- Olive oil: makes things crisp and tasty—grab a good-quality smooth one
- Garlic, fresh: always brings the aroma; smash or mince just before using
- Ginger, fresh: pops in new flavor; you want it thick and unwrinkled
- Salt and pepper: just for seasoning—freshly ground pepper tastes better
- Fresh herbs (mint, Thai basil, cilantro): finish the dish with color and aroma—pick the greenest bunches
- Scallions: both the green tops and whites add bite—pick ones that feel snappy
Effortless Step-by-Step Guide
- Garnish and Serve:
- Heap some coconut rice into bowls, pile on the pork, then top with peanuts, torn herbs, green scallion bits, and fresh lime wedges—let everyone build their own perfect forkful.
- Dial In Flavor:
- Give the pork a taste and see if it needs extra salt, another squeeze of lime, or more sriracha for the heat-lovers—make it your own before serving.
- Sizzle & Caramelize:
- Scatter in brown sugar, lime juice, and sriracha. Mix so all the pork gets glossy. Let pork stay put for a couple of minutes so it crisps and browns underneath, then scrape those bits up and let it sizzle another minute for flavor.
- Brown the Pork:
- Add the pork to your pan, chop it up with your spoon, and let it cook over high heat—stir, mash, and brown it all so no pink stays, takes six to eight minutes tops.
- Sauté Aromatics:
- Get oil hot in a big pan, toss in the white parts of scallions plus ginger and garlic. Stir often—you’ll smell it when it’s ready, and the garlic turns a little gold after a couple of minutes.
Save Pin
Honestly, the best part’s when the creamy rice mixes with the fresh chopped herbs. Every time I reach for mint, I think of my sister, who says never skip the herbs—even when you’re rushing. She’s right; they make it pop.
Storing Leftovers
Pop any extras into sealed containers and chill for up to three days. To keep your herbs from getting sad, stash them separately and sprinkle them on right before eating. Pork freezes well solo for up to two months. Thaw it in the fridge, then warm back up whenever you want.
Switch-Ups
If you want to go lighter, try ground chicken or turkey instead of pork. Swap sriracha for any gentle chili garlic sauce you like. Not into peanuts? Roasted cashews work or just skip them. For a lighter coconut rice, grab light coconut milk instead.
Fresh Ways to Serve
You can just scoop the savory pork and coconut rice into a bowl and call it dinner, but it’s also delicious with tangy pickled veggies or a chilled cucumber salad. Fill lettuce cups with leftovers for a crisp lunch, or roll them into rice paper for a fun portable snack.
Save Pin
Inspired Flavors
Think of this dish as a little homage to the bright, bold flavors you find across Southeast Asia—sweet, salty, sour, and spicy all hanging out together. I’m always reminded of sitting down to family meals at tiny Thai or Vietnamese spots, especially when I pile on plenty of fresh herbs and peanuts at the end.
Common Recipe Questions
- → What’s the trick for good caramelization?
Once the sauce's in, give the pork a break and let it chill in the pan without stirring, so a tasty golden crust forms. Mix it up just once, then do it again for awesome color and flavor.
- → Can I go with a different ground meat?
Sure can—ground turkey or chicken both work here. Just tweak the cook time and seasonings to make it your own.
- → What’s the easy way to make coconut rice?
Just cook jasmine rice slowly in coconut milk, water, a bit of sugar, and a pinch of salt until it’s light and super fragrant.
- → Which herbs are best to top it off?
Try cilantro, Thai basil, or mint. They bring freshness and really amp up the flavors.
- → How do I make it less spicy?
No worries—just dial back the sriracha or skip it if you don’t want the heat.
- → Any prep work I can do ahead?
Definitely! You can pre-chop scallions, mince up ginger and garlic, and measure spices before cooking to keep things quick.