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If you're craving a weeknight meal that punches up your usual dinners, this ginger lime pork over coconut rice is your ticket. Ground pork gets browned with zingy ginger and scallions, splashed with tart lime, sweetened just enough, then kicked up with a hint of sriracha. You pile it onto creamy, coconutty rice and top with crunchy peanuts and a mess of herbs. Every forkful feels like a mini break from the daily grind.
The first time I made this I was just trying to wing dinner at the last second but now it’s a top request in my house—somebody always tells a friend about it after
Standout Ingredients
- Fresh herbs (cilantro, mint, or Thai basil): these add color and a pop of bright aroma—grab bunches that look perky
- Extra lime wedges: squeeze a little more zing in when you eat
- Chopped peanuts: roasted and unsalted ones bring the crunch
- Coconut rice: jasmine rice slowly cooked in coconut milk so it’s creamy and a little sweet—look for coconut milk with few additives
- Fine sea salt and black pepper: freshly ground pepper pops more
- Sriracha: a mild chili sauce that brings tang and just a little heat—start easy, add more if you want
- Lime juice: makes everything bright use it fresh for zing
- Light brown sugar: helps everything caramelize and adds a little sweet, just lightly pack your cup
- Ground pork: pick a packet that’s evenly pink without gristle for juicy, rich bites
- Fresh ginger: firm and juicy ginger gives you that sweet-spicy realness—skip wrinkly pieces
- Garlic: fresh cloves wake up the aromas
- Scallions: bright and crisp both tops and bottoms bring a mild oniony lift
- Olive oil: helps brown up the pork and boosts flavor—pick a mild bottle
Inviting Instructions
- Top and Serve:
- Layer soft coconut rice in bowls, heap on that ginger-lime pork, and shower with chopped peanuts, fresh herb leaves, green scallion bits, plus lime wedges so everyone can punch up their own bowl
- Season Up:
- Take a little taste—tweak it with more lime, another shot of sriracha, or a dash of salt and pepper if you like things bolder
- Make That Sauce Shine:
- Add brown sugar, squeeze in lime juice, and swirl in sriracha. Toss the pork until it’s glossy. Let it chill untouched in the hot pan for a couple minutes so you get those tasty caramelized bits, then scrape them up and give it one more round
- Brown The Pork:
- Add ground pork and use a wooden spoon to crumble it up, cooking until what was pink is now golden-brown, usually six to eight minutes
- Sizzle The Flavors:
- Get your large pan ripping hot, pour in olive oil, then toss in scallion whites, ginger, and garlic keep it moving until it smells awesome and the garlic's turning a soft gold—about two minutes
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What I never skip is the combo of fresh herbs and creamy rice. Every time I chop up mint I remember my sister's advice—don’t skip your greens, even if you’re short on time. They totally pull it all together.
Tips for Saving and Reheating
Stash leftovers in sealed containers in your fridge for three days. If you want the herbs to stay fresh, keep ‘em separate and add when you serve. The pork mix freezes great for up to two months, just thaw in the fridge for best results before you rewarm it.
Swap Outs
Ground chicken or turkey switches in for pork if lighter works better for you. Not into sriracha? Any gentle chili sauce does the job. Can't do peanuts? Use roasted cashews or skip them altogether. Want to cut the richness? Go with light coconut milk for the rice.
Fun Ways to Eat This
You can heap this sweet-savory pork over coconut rice and call it good, but toss some pickled veggies or a cucumber salad alongside for crunch. Got leftovers? Stuff into lettuce wraps or rice papers for a lunchbox win or picnic bite.
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Tasty Roots
This meal takes its cues from Southeast Asian kitchens—where sweet, tangy, salty, and spicy flavors come together in one bowl. Totally reminds me of the family-style dishes I'd dive into at friendly Thai or Vietnamese spots, especially when you put a mountain of herbs and peanuts on top.
FAQs About the Recipe
- → How can I get a nice sear on the pork?
Once you pour in the sauce, stop stirring for a bit. Let the pork sit until you see a golden crust. Give it one mix and let it brown again so the flavor deepens.
- → Would another ground meat work here?
Totally! Try swapping in ground turkey or chicken. Just make sure to check the flavor and tweak the seasoning if needed.
- → What's the simplest way to make coconut rice?
Start jasmine rice with coconut milk, a splash of water, a pinch of salt, and a little sugar. Let it simmer until it’s nice and soft.
- → Which herbs taste good on top?
Go for cilantro, mint, or Thai basil. These add a burst of fresh flavor that fits perfectly.
- → I like things milder. Can I tone down the spice?
You sure can. Just use less sriracha, or skip it completely if you want zero heat.
- → Can I save time by prepping ahead?
Absolutely. Chop your scallions, mince the garlic and ginger, and get your spices sorted so you can cook even faster later.