Wash and dry all produce. Peel ginger, then mince or grate until you have 1 TBSP. Roughly chop cilantro. Trim bottom root ends from bok choy, then slice stalks and leaves into 1/3-inchwide strips. Halve lime; cut one half into wedges. Slice chili into thin strips, removing ribs and seeds for less heat.

Melt 1 TBSP butter in a small pot over medium-high heat. Add minced ginger. Cook, tossing, until fragrant and softened, 1-2 minutes. Pour in 3/4 cup water and add a pinch of salt. Bring to a boil, then add rice and stir. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Heat a drizzle of oil in a medium pan over medium-high heat. Add cashews and 1/2 tsp sugar. Toss very frequently until sugar melts and cashews are lightly toasted, 2-3 minutes. Transfer to a small bowl and set aside. Wipe out pan, then heat a large drizzle of oil in it over medium-high heat.

Pat pork dry with a paper towel. Season with salt and pepper. Cook in same pan to desired doneness, 3-6 minutes per side. Remove from pan and let rest. Meanwhile, in a medium bowl, stir 2 tsp vinegar (we sent more), a squeeze of lime, and 1/2 tsp sugar. Add more of any ingredients to taste. Toss in bok choy and chili (to taste). Season with salt and pepper. Set aside, tossing occasionally.

Once pork is done cooking, add 1/4 cup water to same pan and reduce heat to medium. Scrape up any browned bits from bottom of pan. Add jam, ketchup, soy sauce, and honey and stir to combine. Whisk in garlic powder, dissolving any clumps. Bring to a simmer and let reduce until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter. Season with salt and pepper.

Fluff rice with a fork, then stir in half the cilantro and juice from lime half. Season with salt and pepper. Divide between plates, then top with pork and spoon over sauce. Sprinkle with remaining cilantro. Toss cashews into salad and serve on the side, along with any remaining lime wedges.