Ginger Lime Pork with Coconut Rice 

This Ginger Lime Pork with Coconut Rice is a vibrant and satisfying meal that’s ready in about 30 minutes. Ground pork is stir-fried with aromatic garlic, scallions, and fresh ginger, then glazed in a sticky mix of brown sugar, lime juice, and a touch of Sriracha to bring sweet, savory, and tangy flavors together. The pork caramelizes beautifully, creating irresistible texture and depth. Served over creamy coconut‑infused jasmine rice and garnished with chopped peanuts, fresh herbs, and lime wedges, this dish balances richness and brightness, making it a perfect weeknight dinner that everyone will crave.

Ingredients

• 1 batch coconut rice (see below)
  
  

• 1 Tbsp olive oil
  
  

• 3 scallions, thinly sliced (white and green parts separated)
  
  

• 4 cloves garlic, minced
  
  

• 1½ Tbsp fresh ginger, grated or minced
  
  

• 1½ lb ground pork
  
  

• ⅓ cup packed light brown sugar
  
  

• 3 Tbsp lime juice (fresh)
  
  

• 1 Tbsp Sriracha (adjust to taste)
  
  

• Salt and freshly ground black pepper, to taste
  
  

• Toppings: chopped peanuts, extra lime wedges, chopped fresh herbs (cilantro, mint, and/or Thai basil)
  
  

Coconut Rice

• 1 cup jasmine rice
  
  

• 1 cup coconut milk
  
  

• 1 cup water (or as rice package instructions)
  
  

• Pinch of sea salt
  
  

• (Optional) 1 tsp sugar
  
  

Directions

1. Cook the coconut rice: Rinse rice if desired. In a saucepan combine jasmine rice, coconut milk, water, salt (and sugar if using). Bring to a boil, then reduce heat to low, cover and simmer until liquid is absorbed (about 18 minutes). Remove from heat and let rest covered.

2. Sauté aromatics: While the rice cooks, heat olive oil over high heat in a large sauté pan. Add the white parts of scallions, garlic, and ginger. Cook 1–2 minutes until fragrant. 

3. Cook pork: Add ground pork, break it up with a wooden spoon, and cook until no longer pink.
   
   

4. Add sauce: Stir in brown sugar, lime juice, and Sriracha. Mix well, then let the pork sit undisturbed for about 2 minutes or until it caramelizes on the bottom. Stir and repeat to create sticky, golden bits.
   
   

5. Season: Taste and adjust with salt, pepper, and more Sriracha or lime if desired.
   
   

6. Serve: Spoon the sticky pork over coconut rice and top with green scallion parts, peanuts, fresh herbs and lime wedges. Serve immediately.
   
   

Nutrients (approximate per serving)

• Calories: ~550 kcal
  
  

• Protein: ~30 g
  
  

• Carbohydrates: ~60 g (rice + sugar)
  
  

• Fat: ~20 g (from coconut milk and pork)
  
  

• Fiber: ~2–3 g
  
  

• Sugars: ~12 g