Rinse jasmine rice under cold water until the water runs clear. Combine with coconut milk, sea salt, and sugar in a pot. Bring to a gentle boil, reduce heat, cover, and simmer for 15-20 minutes until tender.

Heat olive oil in a large skillet over high heat. Add the white parts of scallions, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.

Add ground pork to the skillet, breaking apart with a spatula. Cook for 4-5 minutes until browned.

Stir in light brown sugar, lime juice, and sriracha. Cook undisturbed for 2 minutes to caramelize, then stir to combine.

Season with fine sea salt and freshly ground black pepper to taste. Serve over coconut rice, garnished with green parts of scallions, chopped peanuts, fresh herbs, and lime wedges.