Prep & marinade
Trim and slice the pork into roughly 1-inch thick medallions (or have your ground pork measured out). In a bowl whisk together the grated ginger, lime juice, soy sauce, brown sugar, minced garlic, sriracha, oil, salt and pepper. Add the pork, toss to coat, and let it sit for at least five minutes — fifteen is better if you have the time. If you’re using ground pork, stir the marinade into the meat until evenly mixed.

Start the coconut rice
Rinse the jasmine rice under cold water until the rinse runs mostly clear (this keeps the grains separate). In a medium saucepan combine the rinsed rice, coconut milk, water and salt. Bring to a gentle boil, then reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes. After cooking, remove from heat and leave covered for 5 minutes, then fluff with a fork and stir in the butter and optional toasted coconut flakes.

Cook the pork
Heat a large skillet over medium-high heat and add a splash of oil. Remove the pork from the marinade (reserve the leftover liquid) and pat lightly with paper towel if it feels very wet; season with a touch more salt and pepper. For tenderloin medallions: brown 3–4 minutes per side until golden and the center reaches about 145°F on an instant-read thermometer. For ground pork: crumble into the hot pan and cook, stirring, for 6–8 minutes until fully browned and no pink remains. Toss in the white parts of the scallions during the final minute of cooking for a quick sauté.

Make the pan sauce
When the pork is out of the pan, pour the reserved marinade into the skillet and bring to a simmer over medium heat. Cook 2–3 minutes, stirring and scraping up any browned bits, until the sauce reduces and becomes glossy and slightly syrupy. Taste and tweak: if the glaze seems too salty, balance it with a little extra brown sugar or a squeeze of lime.

Rest, slice, and assemble
Let the cooked medallions rest for about five minutes, then slice them if desired. Spoon coconut rice into bowls or onto a serving platter, top with pork (sliced medallions or crumbled ground pork), and drizzle with the reduced pan sauce.

Garnish & finish
Scatter the chopped peanuts, cilantro, torn mint and Thai basil, and the green parts of the scallions over the top. Add lime wedges on the side for squeezing. The toasted coconut flakes add a lovely textural contrast if you used them in the rice.