• Heat a large skillet over medium heat. Add the ground pork, onion, and cooking oil. Cook until the pork is no longer pink. Drain away excess grease.
  1 pound ground pork, 1 cup finely diced white onion, 2 tablespoons cooking oil
• Stir in the rice vinegar, garlic, hoisin sauce, ginger, soy sauce, coleslaw mix, and carrots. Cook until the cabbage begins to wilt. Add salt and pepper to taste and drizzle with sesame oil.
  2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 2 minced garlic cloves, 1 teaspoon ground ginger, ¼ cup soy sauce, 16 ounces coleslaw mix, ½ cup grated carrots, Salt and pepper
• Serve with green onions as garnish and wonton chips.

How to Store Leftovers

• Store any leftovers in the fridge for 3-4 days.