In a medium bowl, mix the zest and juice of two limes, grated ginger, minced garlic, soy sauce, and honey until well combined. Add the pork, ensuring it's fully coated in the marinade. Cover and refrigerate for at least 20 minutes, optimal for up to 4 hours.

Rinse jasmine rice under cold running water until the water is clear. Combine the rinsed rice, coconut milk, 1 cup of water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Let sit for another 10 minutes off the heat.

Heat a large skillet over medium-high heat and add oil. Pat dry the marinated pork to encourage browning, then sear for about 4-5 minutes per side until golden brown and reaches 145°F.

Transfer the pork to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Slice into thick pieces.

To serve, spoon a generous portion of coconut rice onto each plate, arrange sliced pork over the top, and drizzle with any pan juices. Garnish with cilantro or lime wedges if desired.