Use a fine mesh sieve to rinse the rice, using your finger tips to agitate the grains, until the water runs clear. Cook the rice (instructions here). In a large skillet over high heat, add the oil. Once it’s hot, add the ground pork, break it up into big chunks and let it cook, undisturbed for 3-5 minutes, or until deeply brown on one side (be careful of splatter - use a splatter guard if you have one).
Flip the pork chunks over, continue to break it up into smaller chunks, then give it a stir and let it cook undisturbed for 2 more minutes to continue to brown and cook through. If there is a lot of fat left in the skillet, turn off the heat, tilt the pan, and use a spoon or tablespoon to remove all but roughly 2-3 tablespoons (fat content varies a lot with pork). You want some of this fat to help keep it saucy and balance out the salt and acid!
Turn the heat back on to medium-high. Once the meat is sizzling again, add the broccoli, shallot, chilis, lemongrass, garlic, and ginger, and stir for about 30 seconds just to mix it all together. Stir in the fish sauce, lime juice, ½ cup mint leaves and ¼ cup peanuts and cook for 30 more seconds, stirring often and scraping up anything stuck on the bottom of the pan. Remove from heat.
Serve the larb over warm rice and top with remaining mint, peanuts and lime wedges.