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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince ginger. Mince garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. In a medium bowl, combine mayonnaise, sour cream, sriracha (to taste), 1 tsp sesame oil (2 tsp for 4 servings), and half the vinegar. Stir in carrots, cabbage, and a drizzle of oil; season with salt and pepper. In another medium bowl, combine pork, scallion whites, 2 tsp soy sauce, half the ginger and garlic, salt, and pepper.