Add the pork, salt, garlic powder, onion powder, bread crumbs and eggs to a mixing bowl. Mix with your hands until just combined (don’t over mix).
Using a cookie scoop, scoop out a ball of the meat mixture and add to a baking sheet that has been covered with parchment paper.
Freeze for 15 minutes (this will help the meatballs retain their shape).
While the meatballs are in the freezer, make the sauce.
In a mixing bowl add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, and lime juice, whisk to combine, set aside.
Heat the sesame oil in a large skillet over medium high heat until very hot but not smoking.
Add the meatballs, pull the pan back and forth across the burner allowing the meatballs to roll around in the pan. Cook in this manner until the meatballs are browned, about 6 minutes.
Lower heat to medium-low, add the beer, scraping to deglaze the pan.
Stir in the coconut milk mixture. Allow to simmer until the sauce has thickened and the meatballs are cooked through.
Plate the rice, top with meatballs and sauce, sprinkle with cilantro and green onions.