Rinse jasmine rice under cold water until the water runs clear. Combine with coconut milk, water, sea salt, and light brown sugar in a pot, bring to boil, then simmer for 15-20 minutes.

In a large sauté pan, heat olive oil over medium-high heat, add chopped scallions, minced garlic, and minced ginger. Sauté for 1-2 minutes until fragrant.

Add ground pork to the pan and cook for 5-7 minutes until browned and no pink remains.

Stir in brown sugar, lime juice, and sriracha, cook for another 2 minutes, then stir until well combined.

Taste and adjust seasoning with sea salt and black pepper as needed.

Serve coconut rice topped with the pork mixture, garnished with peanuts, scallion greens, lime wedges, and fresh herbs.