In a medium pot, stir together the rice, water, coconut milk, ginger, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 30-35 minutes or until most of the liquid is absorbed and rice is cooked. If rice is cooked and there is still a lot of liquid, just simmer uncovered until it reduces. The end result should be slightly “saucy” rice.. Add cilantro to the pot and fluff it in with a fork.
For the pickled vegetables, in a medium bowl, add the carrot, radish, jalapeno (if using), vinegar, water, and salt. Set aside.
Line a large plate with paper towel. Add the pork patty ingredients to a bowl and mix to thoroughly combine. Form into small patties (1 heaping tablespoon worth).
In a large non-stick skillet over medium-high heat, add about 1 teaspoon olive oil. Once the oil is hot and shimmering, add the patties to the pan, pressing them down gently. Cook for 2-3 minutes per side, or until browned and cooked through. Transfer the patties to your plate. Carefully pour out excess oil and wipe out the skillet, then repeat that same process with the remaining patties.
For the spicy yogurt sauce (if using), add all ingredients to a small bowl and whisk to combine. Stir in water, one tablespoon at a time, until it’s nice and drizzle-able. Taste and add more sriracha or salt, if needed.
Serve the warm rice and pork patties with the pickled vegetables and herbs and drizzle sauce all over.