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Close-up of seared Ginger Lime Pork strips with caramelized edges and glossy sauce over white coconut rice.

Ginger Lime Pork with Sticky Glaze and Fluffy Coconut Rice

Tender strips of pan-seared pork with caramelized edges coated in a glossy ginger-lime glaze, served over creamy coconut jasmine rice. A 30-minute, restaurant-quality meal that balances citrus, spice, and savory umami notes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Coconut Rice
  • 1.5 cups (285g) Jasmine Rice Rinsed thoroughly
  • 1 can (400ml) Full-Fat Coconut Milk
  • 0.5 cup (120ml) Water
  • 0.5 tsp Salt
Ginger Lime Pork
  • 1.5 lbs (680g) Pork Tenderloin Sliced into thin strips
  • 2 tbsp (30ml) Avocado Oil Or other high-heat oil
  • 2 tbsp (30g) Fresh Ginger Grated
  • 3 whole Limes Zested and juiced
  • 0.25 cup (85g) Honey Or light brown sugar
  • 2 tbsp (30ml) Soy Sauce Use Tamari for gluten-free
Garnish
  • 3 whole Green Scallions Thinly sliced
  • 0.25 cup Fresh Cilantro Leaves only
  • 1 tbsp White Sesame Seeds Toasted

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or stainless steel preferred for searing.
  • 1 Saucepan with lid For the coconut rice.
  • 1 Microplane or Zester For the ginger and lime.

Method
 

Prepare the Rice
  1. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then cover and simmer on low for 18 minutes.
  2. Remove from heat and let sit covered for 10 minutes. Fluff with a fork to achieve a light, airy texture.
Sear the Pork
  1. Pat pork strips completely dry. Season with salt and pepper.
  2. Heat oil in a large skillet over high heat. Add pork in a single layer and cook undisturbed until deep brown caramelized edges form (about 3 minutes). Flip and cook for 1 more minute.
Glaze and Assemble
  1. Add ginger and lime zest to the pan, stirring for 60 seconds until fragrant.
  2. Stir in lime juice, honey, and soy sauce. Simmer until the sauce reduces into a thick, glossy, translucent glaze that coats the pork.
  3. Serve pork over coconut rice. Garnish with scallions, cilantro, sesame seeds, and a fresh lime wedge.

Notes

Dry the pork thoroughly with paper towels to ensure a crisp sear.
Work in batches to avoid crowding the pan, which leads to steaming instead of browning.