• In a small pot, combine 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. • Meanwhile, wash and dry produce. Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces.

• Tear pork* into small pieces if necessary. • Heat a drizzle of oil in a medium pan over medium heat. Add pork and ginger; season with salt and pepper. Cook, stirring, until pork is warmed through, 2-3 minutes. • Stir in ponzu, vinegar, 21/2 TBSP sweet soy glaze (5 TBSP for 4 servings), 1/4 cup water (1/2 cup for 4), and 1/2 tsp sugar (1 tsp for 4). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.

• While pork cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Carefully uncover and drain. • Add green beans to pan with pork and stir to combine.

• In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

• Divide rice between bowls and top with pulled pork and green beans. Garnish with peanuts. Drizzle with Sriracha mayo and serve.