• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Zest and quarter lime. Trim green beans if necessary.

• In a small pot, combine 1/2 cup water, 1/4 cup coconut milk (thoroughly shake in container before opening), 1 TBSP butter, 1/2 tsp sugar, and a big pinch of salt. (For 4 servings, use 1/2 cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring to a boil, then stir in rice and reduce to a simmer. Cover and cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a large bowl, combine pork*, panko, ginger, salt (we used 3/4 tsp; 11/2 tsp for 4 servings), and pepper. • Form into 10-12 (20-24 for 4 servings) 11/2-inch meatballs.

• Place meatballs on one side of a lightly oiled baking sheet. Using a lightly oiled spatula, smash meatballs to make 3/4-inch-thick patties. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast patties on middle rack and green beans on top rack.) • Roast on top rack until patties are cooked through and green beans are browned and tender, 14-16 minutes.

• When patties and green beans have 5 minutes left, in a large pan, combine chili sauce with remaining coconut milk over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Turn off heat. Stir in a squeeze of lime juice to taste.

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Add patties to pan with coconut chili sauce; toss to coat. • Divide rice between bowls; top with patties and green beans. Spoon any remaining sauce over patties. Sprinkle with peanuts. Serve with any remaining lime wedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°.