Peel and chop the onion. Slice the bell pepper into ribbons and chop the cabbage leaves into fine pieces.
Heat the olive oil in a wok or a large frying pan if a wok is unavailable. Fry the ground pork in the heated oil. Toss in the minced garlic, chili flakes, and ground ginger. Adjust the taste with some salt and pepper. Gently pour vinegar and coconut aminos into the pan. Keep stirring for 3 minutes to separate the pork pieces apart and cook the meat faster.
Throw all of the chopped veggies into the cooked beef. Fold altogether to mix. Stir continuously to season the veggies with the meat broth and to brown the veggies a bit. If it seems too dry, add some broth and continue to cook for 2-3 minutes.
Top with the toasted sesame seeds. Add more salt and black pepper as necessary. Turn off the heat so as not to overcook the vegetables. Garnish with freshly chopped spring onion or coriander. Serve in a bowl.