Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan. Add the ground pork and break it into small crumbles. Cook for 5-7 minutes, stirring occasionally, until browned with no pink remaining. Drain excess fat if needed.

Push the cooked pork to the sides of the pan, creating a well in the center. Add the diced onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant and the onion turns translucent.

Add the coleslaw mix to the skillet and toss together. Cook for 5-7 minutes, stirring frequently, until the cabbage wilts down and develops a slight golden color but remains tender-crisp.

While the vegetables cook, whisk together the soy sauce, rice vinegar, Sriracha, and black pepper in a small bowl. Pour this sauce over the pork and vegetable mixture, tossing well to coat. Cook for 2 more minutes.

Remove from heat and taste. Adjust seasonings if needed. Serve immediately in bowls, topped with sliced green onions.