Begin the recipe in a large skillet over medium-high heat. Add in the 1 tablespoon olive oil and allow it to heat. Next, add in the 1 ½ tablespoons minced ginger and 4 cloves minced garlic, saute for a minute until fragrant. Add in the 1 pound ground pork and use a wooden spoon to break it up as it cooks.
As the ground pork cooks prepare the spicy sauce mixture in a small bowl by stirring together ⅛ cups coconut aminos or soy sauce, ⅓ tablespoon sesame oil, 1 tablespoon rice vinegar, and ½ teaspoon red pepper flakes.
Continue cooking the ground pork until it is brown, a little crispy, and most of the liquid has left the pan. Stir in the ¼ cup green onion and prepared spicy sauce mixture. Stir until heated and combined, about 2 to 3 minutes and remove from the heat to assemble the nachos.
Preheat the oven to 375 degrees F. In a large cast iron skillet or baking sheet, add half (4 ounces) of the white corn tortilla chips in an even layer. Top with half of the ground pork mixture in an even layer.
To the layer of ground pork, top with an even layer of 1 ¼ cups shredded mozzarella cheese.
Repeat the steps with the other half of the tortilla chips, ground pork, and mozzarella cheese.
Place the nachos in the preheated oven and allow them to bake for 10 minutes until the cheese has melted and is bubbly.
While the nachos are baking, grab the cole slaw mixture and prepare the spicy mayonnaise. Make the spicy mayonnaise in a small bowl by whisking together the ½ cup Duke’s Real Mayonnaise, 2 tablespoons sriracha, ½ tablespoon rice vinegar, lime juice, 1 teaspoon sesame oil, and 1 tablespoon coconut aminos or soy sauce. Whisk together until creamy and smooth.
Once you remove the ground pork nachos from the oven, top with ½ cup coleslaw and spicy mayonnaise. Serve immediately and Enjoy!