Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate ginger. Zest and quarter lime. Trim green beans if necessary.

In a small pot, combine ½ cup water, ¼ cup coconut milk (thoroughly shake in container before opening), 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.)

Bring to a boil, then stir in rice and reduce to a simmer. Cover and cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a large bowl, combine pork*, panko, ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.

Form into 10-12 (20-24 for 4 servings) 1½-inch meatballs.

Place meatballs on one side of a lightly oiled baking sheet. Using a lightly oiled spatula, smash meatballs to make ¾-inch-thick patties. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast patties on middle rack and green beans on top rack.)

Roast on top rack until patties are cooked through and green beans are browned and tender, 14-16 minutes.

When patties and green beans have 5 minutes left, in a large pan, combine chili sauce with remaining coconut milk over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes.

Turn off heat. Stir in a squeeze of lime juice to taste.

Fluff rice with a fork; stir in lime zest and season with salt and pepper.

Add patties to pan with coconut chili sauce; toss to coat.

Divide rice between bowls; top with patties and green beans. Spoon any remaining sauce over patties. Sprinkle with peanuts. Serve with any remaining lime wedges on the side.