Thai Chili Coconut Smashed Pork Patties

• Thoroughly shake coconut milk in container before opening. • In a small pot, combine ¼ cup coconut milk (you’ll use the rest later), ½ cup water, 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; cover, and reduce heat to low. Cook until liquid has absorbed and rice is 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, combine chili sauce with remaining coconut milk in a large pan; heat 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.