Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Thinly slice chili, removing seeds for less heat.

Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger (you’ll use the rest later) and cook, stirring, until fragrant, 30 seconds to 1 minute. Add rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast until browned and tender, 12-15 minutes.

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

In a small bowl, combine jam, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Heat a drizzle of oil in pan used for pork over medium-low heat. Add remaining ginger and cook until fragrant, 30 seconds to 1 minute. Pour in jam mixture and simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Thinly slice pork crosswise. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice and green beans between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste.