In a medium-sized bowl, combine the lime zest, lime juice, grated ginger, minced garlic, soy sauce, and honey for the marinade. Whisk until well mixed, then add the pork, ensuring it’s thoroughly coated in the marinade. Cover with plastic wrap and refrigerate for at least 20 minutes, but up to 4 hours is ideal for deeper flavor infusion.

While the pork marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt, bringing it to a boil over medium-high heat. Once boiling, lower the heat, cover, and let it simmer for 15 minutes. Afterward, remove it from heat, keeping it covered for another 10 minutes.

Heat a large skillet over medium-high heat and add a splash of oil. Remove the marinated pork, pat it dry with paper towels, and sear for about 4–5 minutes per side, or until golden brown and internal temperature reaches 145°F.

Once cooked, transfer the pork to a plate to rest for 5 minutes. Then, slice the pork into thin, diagonal pieces.

To plate, scoop portions of coconut rice onto each plate, arrange sliced pork over the rice, drizzle with pan juices, and finish with fresh cilantro and lime wedges.