Ginger Lime Pork Rice (Printable Version)
Tangy pork filled with ginger and lime, sriracha brings heat. Creamy coconut rice and fresh herbs pull it all together.
# What You'll Need:
→ Pork Mix
01 -
dash fine sea salt and black pepper, as much as you like
02 -
1 tablespoon sriracha, or however spicy you want
03 -
3 tablespoons fresh lime juice
04 -
1/3 cup packed light brown sugar
05 -
1 and a half pounds ground pork
06 -
1 and a half tablespoons fresh ginger, finely chopped or grated
07 -
4 garlic cloves, minced
08 -
3 scallions, thinly sliced — keep whites and greens set apart
09 -
1 tablespoon olive oil
→ Extras for the Table
10 -
handful of fresh herbs (mint, Thai basil, cilantro, or any combination)
11 -
lime wedges to squeeze on top
12 -
crushed or chopped peanuts
13 -
one batch coconut rice (with jasmine rice, coconut milk, sea salt, and sugar)
# Step-by-Step Guide:
01 -
Pile the pork mixture onto the coconut rice and scatter over green scallions, peanuts, a handful of fresh herbs, and those extra lime wedges.
02 -
Splash in more sriracha or a couple pinches of salt and pepper if it needs a kick. Fix it up how you like.
03 -
Tip in the brown sugar, lime juice, and sriracha. Stir everything well so the pork gets glossy, then leave it alone for two minutes so it browns up nice. Give it a stir and let it caramelize for another minute or two.
04 -
Crumble in the ground pork and use your wooden spoon to break it up. Cook till it loses its pink color.
05 -
Let the oil get hot in your big pan over high heat. Toss in the whites of the scallions, ginger, and garlic. Stir them around for a minute or two so your kitchen smells amazing.
06 -
Make the coconut rice by cooking jasmine rice with coconut milk, a small scoop of sugar, and a sprinkle of sea salt. Just follow the bag instructions or your go-to way.
# Additional Notes:
01 -
For best flavor, let the pork caramelize undisturbed — don’t mess with it too much in the pan.
02 -
You can prep the coconut rice ahead and keep it warm till you’re ready to eat.