Bring the bone broth to a boil in a saucepan over medium high heat.

Once boiling, stir in the rinsed rice, reduce the heat to low, cover the saucepan, and cook until the liquid is absorbed and rice is tender, 30 to 40 minutes. If you are using white rice reduce the cook time to 12 to 16 minutes. Remove the saucepan from the heat and stir in the ginger and lime juice. Salt to taste.

While the rice cooks, make the Cucumber Salad. Add all ingredients—diced cucumber, green onion, rice vinegar, sesame seeds, maple syrup, sesame oil, and salt—to a mixing bowl. Toss well to combine and chill in the refrigerator for at least 15 minutes (or longer!). Salt to taste before assembling.

Combine the coconut aminos, maple syrup, sesame oil, and sriracha in a small bowl or jar and set aside.

Heat the avocado oil in a large skillet over medium heat. When the oil is shimmering, add the ground pork. Cook, stirring occasionally, until browned all over and beginning to crisp, 6 to 8 minutes.

Stir in the grated garlic and ginger. Mix continuously until aromatic, 1 to 2 minutes, then pour in the sauce. Bring to a simmer, then continue simmering while mixing with the pork until the sauce has reduced slightly and coated the pork, 2 to 3 minutes.

Remove from heat, stir in the green onion and lime juice, and let cool for at least 5 minutes to allow the sauce to continue thickening. Optionally, top with a garnish of sesame seeds.

Assemble the bowls: Divide the rice evenly among 4 plates or bowls. Add a generous scoop of pork to each, and top with cucumber salad.