In a large bowl, whisk together minced ginger, lime juice, soy sauce, brown sugar, minced garlic, and sriracha. Add pork medallions, ensuring they are coated. Let marinate for at least 5 minutes, ideally 30.

Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Remove pork from marinade, let excess drip, season lightly with salt, and sear for about 3-4 minutes each side until golden and reaches 145°F. Let rest.

In the same skillet, add reserved marinade, bring to boil, scraping pan to deglaze. Reduce for 2-3 minutes until thickened.

Fluff the cooked rice with a fork and stir in butter if desired. Serve warm, sprinkled with toasted coconut flakes.

Slice rested pork and arrange over coconut rice. Drizzle with pan sauce and garnish with fresh herbs and peanuts before serving.