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Place a cast iron skillet on the stove top over medium heat. A regular stainless steel pan also works well.
Once hot, add the ground pork to the pan. Make sure to stir every few minutes until the pork is evenly browned. Try to get the pork a little crispy with some deep brown.
Once browned, add the minced garlic, julienned onions, and sliced Thai chiles.
Once the onions are about half way cooked, about five minutes, add the coconut aminos and lime juice. Stir to coat all of the pork. Some of the liquid will evaporate. This is okay. Season with salt and pepper.
Remove the pan from the heat and add the chiffon basil. Stir until the basil is incorporated.
Serve warm with roasted vegetables such as bok choy, and broccoli. Add cauliflower rice and garnish with scallions and a lime wedge.