Heat half the oil in a large skillet or wok over medium-high heat.
Once shimmering add ground pork (1 Lb) and cook until no longer pink. Break meat into small pieces with the back of your spoon as it cooks. Set cooked pork aside on a plate.
Add remaining oil to the pan along with green onions (1/4 cup) , minced garlic (4 cloves), grated ginger (1 tablespoon), and red pepper flakes (a pinch). Cook until fragrant, about 2 minutes.
Stir in the chicken broth (1/4 cup), soy sauce (1/3 cup), rice vinegar (1/3 cup), Swerve/Lakanto (1 tablespoon), shredded carrots (1 cup), and shredded cabbage (6 cups), and bring to a boil. Then reduce heat in the pan to bring the liquid to a simmer, and cook for 5 minutes, or until the cabbage and carrots are softened to your liking.
Remove pan from heat and stir in sesame oil (1 tablespoon)and cooked pork. Taste and adjust seasoning to your liking.