In a mixing bowl, whisk together lime zest, lime juice, grated ginger, minced garlic, soy sauce, and honey until well combined. Add the pork, ensuring each piece is coated in the marinade. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.

While the pork marinates, rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender.

After simmering, turn off the heat and let the coconut rice sit covered for 10 minutes. Fluff with a fork and keep warm while preparing the pork.

Heat a skillet over medium-high heat and add a tablespoon of cooking oil. Remove marinated pork, pat dry, and add to the hot skillet. Cook for 4-5 minutes per side until golden-brown and reaches an internal temperature of 145°F.

Transfer the pork to a cutting board to rest for 5 minutes to redistribute juices. Slice the pork into thin pieces to serve.

On each plate, serve coconut rice, layer with sliced pork, and spoon pan juices over. Garnish with chopped cilantro and a squeeze of lime juice, if desired.