• Wash and dry all produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and halve lime. • Pat pork* dry with paper towels; season all over with salt and pepper.

• Heat a large, dry pan over medium-high heat. Add peanuts; cook, stirring, until lightly browned, 2-3 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until peanuts are coated and tacky, 1-2 minutes. Turn off heat; remove from pan and set aside. Wash out pan. • Once cool enough to handle, roughly chop peanuts.

• Heat a drizzle of oil in same pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat; transfer to a plate and set aside. Wipe out pan.

• While pork cooks, using your hands, massage rice in package to break up grains. • Heat a medium pan over medium heat. Add rice and 2 TBSP water. Cook, stirring, until warmed through, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Remove pan from heat. • Heat pan used for pork over medium- low heat; add chili sauce and a squeeze of lime juice. • Return pork to pan and turn to coat in glaze. Turn off heat.

• In a large bowl, whisk together juice from remaining lime, 11/2 TBSP olive oil (3 TBSP for 4 servings), and a pinch of sugar. • Toss in mixed greens, cucumber, and peanuts. Season with salt and pepper.

• Stir lime zest and a pinch of salt into bowl with rice. • Divide rice between plates and top with pork and any remaining glaze. Serve with salad on the side.