Wash and dry produce. Peel and mince or grate ginger. Cut broccoli into bite-size pieces. Thinly slice chili.

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds.

Add rice, ¾ cup water (1½ 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.

Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper. TIP: No microwave? No problem! Bring a medium pot of salted water to a boil. Add broccoli; cook until tender, 2-4 minutes. Drain; season with salt and pepper.

Meanwhile, pat pork* dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan.

In a small bowl, combine jam, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings).

Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds.

Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in water a splash at a time.

Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Thinly slice pork crosswise.

Fluff rice with a fork; stir in ½ TBSP butter and season with salt and pepper.

Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.