Ginger Lime Pork Rice (Printable Version)
# What You'll Need:
→ Pork Blend
01 -
fine sea salt and ground black pepper, to your liking
02 -
1 tablespoon sriracha, or more if you want more kick
03 -
3 tablespoons lime juice
04 -
1/3 cup packed light brown sugar
05 -
1 and a half pounds ground pork
06 -
one and a half tablespoons fresh ginger, grated or minced
07 -
4 garlic cloves, finely chopped
08 -
3 scallions, sliced thin (keep whites and greens separate)
09 -
1 tablespoon olive oil
→ Sides and Toppings
10 -
handful of fresh herbs (like cilantro, mint, or Thai basil)
11 -
a few lime wedges
12 -
chopped peanuts
13 -
serving of coconut rice (made with jasmine rice, coconut milk, a bit of sugar, and salt)
# How to Make It:
01 -
Pile the pork blend on the coconut rice, then sprinkle on the green scallions, peanuts, plenty of herbs, and toss a few lime wedges on the side.
02 -
Taste and toss in more pepper, a pinch of salt, or extra sriracha if you want things bolder.
03 -
After mixing in sriracha, brown sugar, and lime juice, cook the pork untouched for a couple minutes so it gets deep flavor, then give it a stir and keep cooking for one or two more minutes.
04 -
Toss the pork into your hot pan, breaking up the meat. Give it a few minutes 'til the color's no longer pink.
05 -
Pour olive oil in your big sauté pan and crank up the heat. Toss in just the scallion whites (save the greens!), ginger, and garlic. Let it sizzle for a minute or two, sniff for those yummy smells.
06 -
Mix jasmine rice, coconut milk, sea salt, and a sprinkle of sugar. Cook using your usual way or follow your rice package.
# Additional Tips:
01 -
Don’t stir the pork too much so it gets nice and caramelized—that’s where the deep taste comes from.
02 -
You can whip up the coconut rice earlier and just keep it warm for when you’re ready.