In a large bowl toss together the vegetables, cilantro, rice vinegar, salt, black pepper, and half the sesame oil and set aside to pickle for 20 minutes before draining them.
In a large heavy skillet on medium-high heat add the pork and sesame oil, breaking it apart as you cook until cook through, about 4-5 minutes.
Add the garlic and crushed red pepper flakes to your pan, stir and cook for 1 minute.
In a large measuring cup, whisk together the broth, soy sauce, hoisin sauce and cornstarch, then add it to your skillet.
Bring to a simmer and cook for about 1 minute until the sauce thickens.
To serve plate 1/2 cup rice with the pork and the drained pickled vegetables.