Step 1: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spoon. Cook until completely browned and no pink remains, about 5-7 minutes.
Step 2: Drain any excess fat from the skillet, leaving just a tablespoon or two. Reduce the heat to medium.
Step 3: Add the minced garlic and grated ginger to the pan with the cooked pork. Sauté for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
Step 4: Add the coleslaw mix to the skillet. Stir it into the pork and aromatics. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp but still retains a slight bite.
Step 5: In a small bowl, whisk together the soy sauce, rice vinegar, and brown sugar (if using). Pour the sauce over the ingredients in the skillet. Stir well to coat everything evenly.
Step 6: Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 7: Remove the skillet from the heat. Drizzle in the toasted sesame oil and stir it through one last time. Taste and adjust seasonings with salt and pepper as needed.
Step 8: Serve hot, garnished with sliced green onions and sesame seeds, and a drizzle of sriracha if desired. Enjoy your delicious egg roll in a bowl!