1. Sear the Protein: Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the ground pork and break it up. Allow the pork to sear undisturbed for a few minutes to develop a golden-brown crust, then stir until mostly cooked through. Drain off any excess grease, leaving a thin layer of fat in the pan.

2. Sauté the Aromatics: Reduce the heat slightly to medium. Push the pork to one side of the pan. Add the minced garlic and grated ginger to the cleared space. Sauté for 30 to 60 seconds, stirring constantly, until fragrant. Stir the aromatics into the pork.

3. Build the Sauce Base: Whisk together the soy sauce (or tamari), rice vinegar, and brown sugar (or sweetener). Pour the sauce mixture directly over the pork and let it bubble for about one minute, allowing the pork to absorb the flavor and the sauce to slightly reduce.

4. Wilt the Cabbage: Add the entire bag of coleslaw mix to the pan. Toss the cabbage continuously with the seasoned pork mixture until it is evenly coated. Continue to stir-fry for 3 to 5 minutes, depending on your preferred texture. Stop at 3 minutes for crisp-tender cabbage, or closer to 5 minutes for softer cabbage.

5. Finish and Serve: Remove the skillet from the heat immediately. Stir in the toasted sesame oil. Taste the mixture and adjust seasoning if necessary (add more rice vinegar for acidity or soy sauce for salt). Serve immediately in bowls, topped with Sriracha, chopped green onions, and sesame seeds.