Let Me Tell You About My Ginger Lime Pork Days

Alright, do you ever get stuck in that rut where every dinner is some variation of chicken and... something? Yeah. Me too, mate. But a few years ago, after a particularly soggy Tuesday, I decided enough was enough and scrounged around my fridge for inspiration. Found a lonely knob of ginger, a scruffy lime, and some pork hiding in the back. Coconut milk was honestly just luck—I had a can leftover form a failed curry night. Anyway, this is how Ginger Lime Pork with Coconut Rice was born in my kitchen, and it’s now one of those recipes I trot out when I want to eat like I’ve “got my life together” (even if the bins haven’t been taken out for days).

Also, quick heads up; if you’re anything like me, you will absolutely end up licking the spoon, and then probably the pan. It’s very much that kind of dish.

Why You'll Probably Love This As Much As I Do

I make this when I’m out to impress my husband—usually after he’s survived one of my weirder stir fries earlier in the week. My family goes crazy for it (the little one now yells “noodles!” at anything with coconut, but she eats it, so...). It’s quick, bright, and if you can zest a lime without grumbling, you’re already halfway there. Not saying I’ve never cursed at my grater, though. Oh, and cleanup is mostly a breeze unless you use every utensil in the kitchen like I tend to (but that’s my flaw, not the recipe’s).

What You'll Need (And How I Swap Stuff)

500g pork tenderloin, sliced thin (honestly, I've used pork chops cut up when I forgot to buy tenderloin. Both work!)
1 good-sized thumb of ginger, grated (or a tablespoon from one of those tubs—it’s less punchy but works if you're in a rush)
2–3 cloves garlic, minced (I’m lazy: jarred garlic is fine, I won’t tell anyone)
1 fresh lime (zest and juice; OK, I’ve used the bottled stuff in a pinch but fresh is nicer)
2 tablespoons soy sauce (I like the low-sodium stuff but my Nan swears by Kikkoman, so whatever you've got is fine)
1 tablespoon honey (maple syrup works too, adds a hint of Canada, I guess...?)
1 tablespoon olive oil (any veggie oil is fine, just not coconut oil here or the flavors get confused)
Salt and pepper, to taste
For the coconut rice: 1 cup basmati or jasmine rice (didn’t have basmati one time and used plain old long grain, no one noticed)
1 cup coconut milk (I use full fat; light works but the rice is less luscious)
¾ cup water
Pinch salt

How I Make It (And Sometimes Go Off Script)

Start the rice. Dump the rice, coconut milk, water, and salt into a pot. Give it a stir. Bring to a simmer (lid off at first), then cover and drop the heat low; cook 12-15 mins until it’s tender and most liquid is gone. If it looks too creamy, don’t panic, let it sit for five or so mins off the heat and fluff—magic!
(I once forgot it on high and sort of caramelized the base. Crunchy, but oddly delicious.)
Prep the pork. In a bowl, mix your soy, honey, lime juice and zest, half the ginger, and garlic. Chuck in the pork, toss it all about, and let it hang out for 10 minutes. If you’re busy, even 5 minutes helps. But don’t go too long—over-marinated pork can get tough. Ask me how I know.
Time to cook! Heat up a big skillet (I use cast iron if it’s clean; nonstick if I’m avoiding a workout scrubbing later) with the oil. In goes the pork in a single layer. Don’t crowd the pan; this is where I snack on leftover marinade. Sear 2–3 mins per side; it’s fast. Get some color on there!
Finishing touches. Toss in what's left of the ginger, maybe a splash more soy if you love sauce like I do. Give it all a last minute sizzle, and then take it off the heat before anyone (ahem, me) burns the garlic to oblivion.
Serve over coconut rice. Top with any stray green herbs (coriander or spring onions—though honestly, sometimes I skip them). Maybe extra lime if you’re feeling fancy.

Notes on Mess-Ups, From Me To You

Once tried coconut cream instead of milk—rice was so heavy we needed a nap after (wouldn’t recommend, but hey, good for dessert rice?).
Pork works better if sliced thin so it all cooks at once. I once cut cubes instead... took forever and some bits were dry.
If you want the sauce thicker, let it bubble an extra minute. Or don’t. It's forgiving.

Variations: Some Good, Some... Not So Much

Chicken: Swapped pork for chicken thighs—great flavor, more forgiving if you forget them on the heat.
Vegan: Tried it with tempeh, but it soaked up way more salt than I expected—go easy on the soy if you go this route.
Spicy version: Toss in a bit of chili or a splash of sriracha while marinating. Didn't try with jalapenos yet, might be wild?
Ps—One time I attempted this with pineapple juice instead of lime. Weirdly tropical. Not recommended for weeknights unless you’re on a beach.

Equipment? Use What You've Got (Honest)

I usually use a cast iron skillet, but if yours is buried under last month's pancakes, any big pan will do. For the rice, a regular saucepan works. If you don’t have a zester for the lime, use the smallest side of a box grater—just avoid grating in your knuckles (been there, ouch). And if you lack proper tongs, a good fork is your friend.

Storage: It Might Not Last Long

Just between us—it barely makes it past dinner in my house. But! If you do have leftovers, store pork and rice separately in airtight containers. Fridge: up to 2 days. Reheat gently so the pork doesn’t get sad and dry. (Rice gets a bit coconutty-er overnight, which I love.) If you're one of those batch cookers and want to freeze it, go for it, the pork survives well but the rice gets a bit clumpy. Not a deal-breaker though.

Serving: Family Style or Just for You

I like piling everything in a big bowl, letting everyone dig in. If I’m feeling extra, I serve with a heap of quick pickled cucumbers. Or just a sad romaine salad if we’re being honest. My mate Harry insists it’s best eaten right out of the pan—less washing up, can’t argue that.

Pro Tips (AKA My Blunders)

Do not skip marinating the pork, even if you’re in a hurry. I once did and everything just felt a bit bland (sad, really).
If you think the rice is too wet, leave the lid off for a few minutes at the end—it’ll sort itself out, promise.
Actually, I find it works better if you zest the lime before you juice it. Did it the other way around once—what a faff!

FAQ: And Some Curious Queries I’ve Gotten

Can I double the recipe?
Sure! But get a bigger pan or do the pork in two batches. Otherwise things just get soggy (speaking from a remarkably sticky experience—seriously, don’t cram ’em in).
Any good veggie sides?
I reckon broccolini or snow peas work a treat. You’ll also love this Thai-inspired salad from Tieghan at Half Baked Harvest if you want to up your veggie game.
What brand coconut milk is best?
I’ve honestly just grabbed whatever the store had—Chaokoh is nice, but the cheap cans work fine for this.
Can I use brown rice?
Absolutely, just add a bit more water and cook it longer. It’s got a more, erm, robust chew. Which I sometimes love, actually.
Where can I learn about different rice types?
I found this rice guide on Serious Eats actually helpful when my sister talked me into sushi rice (not for this recipe though, just saying!).

Minor detour here: The last time I made this, I ended up having a spirited debate with my neighbor about whether you have to rinse the rice before cooking. Honestly? I usually forget. Haven’t noticed a huge difference. Maybe water runs a bit milky, but the flavor’s still grand. Let your inner neat freak decide.

Ginger Lime Pork with Coconut Rice