In a bowl, combine lime juice, grated ginger, minced garlic, soy sauce, honey, and olive oil. Add the thinly sliced pork and marinate for 10–15 minutes.

Heat a large skillet or wok over high heat. Add a little oil and stir-fry the marinated pork in batches until browned and slightly caramelized (about 4–5 minutes). Remove from heat and keep warm.

Rinse jasmine rice until water runs clear. In a saucepan, add the rice, coconut milk, and water. Bring to a simmer, cover, and cook on low heat for 15–18 minutes, or until the rice is tender and fluffy.

Serve the ginger lime pork over a bed of creamy coconut rice. Garnish with chopped cilantro, green onions, or a wedge of lime for extra zing.