To begin, cook the ground pork and onion with the coconut oil in a large skillet that has a lid. You do not need the lid yet, that will come later.
Cook the pork over medium heat until it is browned, breaking up the chunks of meat with your utensil.
When the pork is browned and the onions are tender, stir in the garlic and ginger.
Add in the cabbage. Your skillet is going to be VERY full, but the cabbage will shrink considerably as it cooks.
Sprinkle or drizzle all of the remaining ingredients over the top of the cabbage (not including the scallions.) Cover and cook over medium low heat.
Periodically use a pair of tongs to turn and mix the ingredients as it cooks. When the cabbage first goes in, this will be very difficult simply because the skillet will be so full. Be patient.
Cook until the cabbage has wilted and is cooked to your desired level of doneness, about 5-10 minutes. Some people like their cabbage crunchier, others prefer it a little more cooked. Do as you like.
To serve, spoon the cooked mixture into serving bowls and top with the sliced scallions.