Ginger Lime Pork Rice (Printable Version)
# What You'll Need:
→ Pork Mix
01 -
fine sea salt and cracked black pepper, to your liking
02 -
1 tablespoon sriracha, feel free to add more or less
03 -
3 tablespoons lime juice
04 -
⅓ cup light brown sugar, tightly packed
05 -
1½ pounds ground pork
06 -
1½ tablespoons ginger, freshly grated or minced
07 -
4 garlic cloves, minced
08 -
3 scallions, thinly sliced (keep green and white parts apart)
09 -
1 tablespoon olive oil
→ Toppings & Sides
10 -
herbs like cilantro, Thai basil, or mint
11 -
sliced peanuts
12 -
lime wedges for squeezing
13 -
a batch of coconut rice made with jasmine rice, coconut milk, some sugar, and salt
# Steps to Follow:
01 -
Scoop the pork over the coconut rice. Sprinkle chopped peanuts, the green part of the scallions, whatever herbs you like, and fresh lime wedges on top.
02 -
Toss in more sriracha, plus a sprinkle of salt and pepper if you want. Mix it up to get the flavors just right for you.
03 -
Pour in brown sugar, lime juice, and sriracha with the pork. Make sure it's all coated, then let it sit for 2 minutes without moving it. Stir, then keep cooking for another minute or two 'til it gets a bit sticky in spots.
04 -
Drop the pork in and use your wooden spoon to break it up. Stir and cook 'til there's no pink left.
05 -
Add the oil to your hot pan. Toss in the whites from your scallions, the minced garlic, and ginger. Sauté for about 1-2 minutes, just until it all smells really good.
06 -
Mix jasmine rice with coconut milk, salt, and a little sugar, and cook it just like you usually do or as the package says.
# Additional Tips:
01 -
Give the pork a few extra undisturbed minutes so it gets those tasty brown bits.
02 -
Keep coconut rice warm—you can make it before and just let it sit until you're ready.