In a large pot, brown the ground pork over medium heat, breaking it into small crumbles with a wooden spoon. Season lightly with salt and pepper. Once cooked through with nice browned bits, transfer to a bowl and discard excess fat from the pot.

Melt the coconut oil in the same pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 4 minutes, stirring occasionally, until softened and fragrant.

Add the shredded carrots and sauté for 2-3 minutes to begin softening. Remove the tough core from the cabbage by cutting around it with a knife. Slice the cabbage into strips about 1/4 to 1/2 inch thick. Add the sliced cabbage and stir for a few minutes until it barely begins to wilt.

Pour in the chicken broth, return the cooked pork to the pot, and add the coconut aminos. Stir well to combine. Bring to a boil, then reduce heat to maintain a gentle simmer.

Simmer uncovered for 20-25 minutes, stirring occasionally, until the cabbage is wilted but still has a pleasant bite (not mushy).

Remove from heat and stir in the rice vinegar. Taste and adjust seasoning with additional salt, pepper, or coconut aminos as needed.

Ladle into bowls and top with sliced green onions. Serve with sriracha on the side for those who want extra heat.