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Heat 1 tablespoon olive oil in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound ground pork and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook, breaking the meat up into small pieces with a wooden spoon, until cooked through and browned, 7 to 8 minutes.
Stir in 1 (14-ounce bag) coleslaw mix and ½ cup sweet Thai chili sauce. Cook, stirring occasionally, until the vegetables are crisp tender, about 3 minutes. Garnish with 3 thinly sliced medium scallions and 1 tablespoon of toasted sesame seeds if desired. Serve with steamed rice if desired.