Marinade:
1 lb. thin-cut, boneless center-cut pork loin chop, trimmed
1 t. brown sugar
1 T. fresh lime juice
1 T. fish sauce
1/2 t. crushed red pepper
4 cloves garlic, minced
1/4 C. chopped green onions
Rice:
1/4 t. coriander seeds, crushed
2 C. water
1/4 t. salt
1 C. uncooked long-grain white rice
1 T. chopped fresh cilantro
Remaining ingredients:
cooking spray
3 T. granulated sugar
1 T. water
2 t. peanut oil
1 t. grated peeled fresh ginger
1 t. minced garlic
6 C. packed baby spinach leaves
1/4 t. salt
1/4 C. chopped green onions
2 T. coarsely chopped fresh mint leaves
Cut pork across the grain into 1/4-in thick slices. Combine pork and next 5 ingredients (through 4 garlic cloves) in a large zip-top bag. Add green onions to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
While pork marinates, prepare rice. Cook coriander in a medium saucepan over medium-high heat 1 minute or until lightly toasted, stirring frequently. Add 2 C. water and 1/4 t. salt to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 16 minutes or until liquid is absorbed. Stir in cilantro.
Remove pork from bag; discard marinade. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 1 minute or until lightly browned. Remove pork from pan; wipe pan clean with paper towels.
Add granulated sugar and 1 T. water to pan; cook over medium-high heat 1 minute or until sugar dissolves, stirring constantly. Continue cooking 4 minutes or until golden (do not stir). Return pork to pan; cook 1 minute, tossing to coat. Transfer pork mixture to a bowl.
Heat oil in pan over medium heat. Add ginger and garlic to pan; cook 30 seconds, stirring constantly. Add half of spinach to pan; cover and cook 1 minute or until spinach wilts. Remove from heat. Add remaining spinach and salt to pan; toss to combine. Transfer spinach to a platter; top with pork mixture. Sprinkle with 1/4 C green onions and mint. Serve with rice.