In a large mixing bowl, combine the ground pork with jerk seasoning, minced garlic, chopped scallions, freshly grated ginger, and a pinch of salt. Mix thoroughly and shape into meatballs, about 1 inch in diameter.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add meatballs carefully, sear for 5-7 minutes until golden brown, then transfer to a plate.

In the same skillet, reduce heat and pour in the coconut milk. Add curry powder, stirring to create a smooth sauce. Simmer for 3-5 minutes.

Place browned meatballs back into the skillet, ensuring they are submerged in the sauce. Cover and simmer for 15-20 minutes until cooked through.

Serve the jerk meatballs over jasmine rice or with steamed vegetables, drizzling extra sauce over the top.