1. Heat a large skillet over medium-high heat and add the ground pork. Cook until browned, breaking it into crumbles as it cooks.

2. Drain excess grease if needed, then add the sesame oil and diced onion. Cook for 2 to 3 minutes until the onion softens.

3. Stir in the garlic and fresh ginger and cook for 30 seconds until fragrant.

4. Add the sliced cabbage and shredded carrots to the skillet and toss well with the meat mixture.

5. Pour in the soy sauce, rice vinegar, and black pepper, then stir until everything is evenly coated.

6. Cook for 5 to 7 minutes, stirring often, until the cabbage is tender but still has a little texture.

7. Remove from the heat and top with sliced green onions, sesame seeds, and sriracha if desired.

8. Serve hot on its own or over rice.