In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim green beans if necessary; halve crosswise.

In a small bowl, combine ponzu, umami ginger sauce, half the vinegar, 2 TBSP water, and ¼ tsp sugar (all the vinegar, 4 TBSP water, and ½ tsp sugar for 4 servings).

Stir in Sriracha to taste.

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. 

Break up meat into pieces, then stir in green beans. Continue to cook, stirring occasionally, until pork is cooked through and green beans are browned and tender, 3-5 minutes. 

Stir ponzu mixture into pan with pork and green beans. Cook, stirring often, until slightly thickened, 1 minute more.

Taste and season with salt and pepper if desired. 

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice between bowls. Top with pork and green bean stir-fry; garnish with wonton strips. Drizzle with spicy mayo and any remaining Sriracha to taste. Serve.