In a large skillet with a tight-fitting lid, heat the oil and the crushed red pepper flakes over medium heat.
Add garlic, gingerroot and red onion; cook and stir for 1 minute or until onion is tender.
Add pork cubes; cook, stirring frequently until browned and cooked through (3 to 5 minutes).
Add baby bok choy and diced carrot; reduce heat, cover, and steam until tender, about 5 minutes.
Stir in soy sauce, lime juice, cilantro, salt, and pepper. Serve immediately.