Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Peel ginger, then mince or grate until you have 1 TBSP. Cut broccoli into bite-sized pieces.

Heat a large drizzle of oil in a medium, lidded pot over medium-high heat. Add ginger. Cook, tossing, until fragrant, 2-3 minutes. Add rice, 13/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.

Meanwhile, toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, about 20 minutes.

In a small bowl, combine hoisin, sriracha, 1/2 tsp sugar, and 3 TBSP water. Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Add glaze to pan and bring to a gentle simmer. Cook, spooning glaze over pork, until coated, about 30 seconds. Season with salt and pepper. Turn off heat.

Fluff rice with a fork and stir in 1 TBSP butter; season with salt and pepper. Divide rice and broccoli between plates. Top rice with pork and any remaining glaze.