Description
Ginger Lime Pork with Coconut Rice is a vibrant and flavorful dish featuring tender pork marinated in zesty lime and fresh ginger, pan-seared to perfection and served over fragrant coconut-infused jasmine rice. This recipe blends sweet, tangy, and aromatic elements for a delightful, satisfying meal.
Ingredients
Scale
For the Pork Marinade
- 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- Zest and juice of 2 limes
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
For Cooking
- 1 tablespoon vegetable oil
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/4 teaspoon salt
For Garnish
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Marinade: In a bowl, combine minced ginger, minced garlic, lime zest, lime juice, soy sauce, honey, and a pinch of salt and pepper. Mix thoroughly to create a flavorful marinade for the pork.
- Marinate the Pork: Add the pork pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours, to enhance the flavors.
- Rinse the Rice: While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch and promote fluffier rice.
- Cook the Coconut Rice: In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Stir then bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for about 15 minutes until rice is tender and liquid is absorbed.
- Rest the Rice: Remove the rice from heat and keep it covered for an additional 5 minutes to finish steaming and ensure perfect texture.
- Cook the Pork: Heat vegetable oil in a large skillet over medium-high heat. Add marinated pork in a single layer and cook undisturbed for 3-4 minutes to develop a sear.
- Finish Cooking Pork: Stir the pork and continue cooking for 5-7 minutes until pork is fully cooked and reaches an internal temperature of 145°F (63°C).
- Serve: Fluff the coconut rice with a fork. Plate the rice topped with the ginger lime pork, garnished with chopped cilantro and lime wedges on the side for squeezing.
Notes
- Marinate the pork longer (up to 2 hours) for more intense flavor.
- Use jasmine rice for its aromatic qualities, but basmati can be substituted if preferred.
- Ensure pork reaches an internal temperature of 145°F for safe consumption.
- Rinsing rice removes excess starch and prevents it from becoming sticky.
- Garnish with fresh cilantro and lime wedges for added freshness and brightness.
