Ginger Lime Pork Coconut Rice (Print Version)
# Ingredients:
→ Pork Mixture
01 -
1 tablespoon olive oil
02 -
3 scallions, thinly sliced (white and green parts separated)
03 -
4 cloves garlic, minced
04 -
1½ tablespoons fresh ginger, minced or grated
05 -
1½ pounds ground pork
06 -
⅓ cup light brown sugar, packed
07 -
3 tablespoons lime juice
08 -
1 tablespoon sriracha, or to taste
09 -
fine sea salt and freshly ground black pepper, to taste
→ For Serving
10 -
1 batch coconut rice (prepared with jasmine rice, coconut milk, sea salt, and sugar)
11 -
chopped peanuts
12 -
extra lime wedges
13 -
fresh herbs (cilantro, mint, and/or Thai basil)
# Instructions:
01 -
Cook jasmine rice with coconut milk, a pinch of sea salt, and a touch of sugar according to package or preferred method.
02 -
Heat olive oil in a large sauté pan over high heat. Add the white parts of the scallions, garlic, and ginger; sauté for 1 to 2 minutes until aromatics are fragrant.
03 -
Add ground pork to the pan. Use a wooden spoon to break into small pieces and cook until pork is no longer pink.
04 -
Stir in brown sugar, lime juice, and sriracha. Mix thoroughly to coat the pork. Let cook undisturbed for 2 minutes to develop caramelization, then stir and allow to caramelize for an additional 1 to 2 minutes.
05 -
Season with salt, pepper, and extra sriracha as needed to suit taste.
06 -
Spoon pork mixture over coconut rice. Garnish with green parts of scallions, chopped peanuts, fresh herbs, and lime wedges.
# Notes:
01 -
Allow pork to caramelize properly without stirring constantly for maximum flavor.
02 -
Coconut rice may be prepared in advance and kept warm until serving.