Begin by thinly slicing the pork tenderloin. To save time and achieve ultra-thin slices, consider asking your butcher to do this—they can complete the task in just a couple of minutes, providing you with perfectly thin slices that are difficult to achieve at home.

In a blender or food processor, combine the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper. Blend until the mixture is well combined, although it’s perfectly fine if some pieces of shallot or garlic remain intact. If you prefer, you can chop the shallot and garlic by hand and mix everything together in a bowl.

Transfer the marinade and the thinly sliced pork into a medium-sized bowl. Cover it and let it marinate in the refrigerator for at least an hour, though up to 24 hours is ideal to allow the flavors to fully develop.

For the pickled vegetables, start by cutting the carrots and daikon into matchstick-sized pieces. Aim for lengths similar to matchsticks and the thickness of a chopstick, but don't worry about making them perfect. Your sandwiches will still turn out delicious.

Place the chopped vegetables in a large bowl and sprinkle them with 1 & 1/2 tablespoons of salt and 1 & 1/2 tablespoons of sugar. Massage the salt and sugar into the vegetables with your hands. This step helps draw out water from the carrots and daikon, making them flexible while retaining their crunch. Let the vegetables sit for about 15 minutes until you can bend a carrot without it snapping.

Drain the vegetables in a colander and rinse thoroughly under running water to remove the salt and sugar.

Rinse out the bowl, then prepare the brine by combining 1/2 cup sugar and 1 cup of warm water. Stir until the sugar dissolves, then add the vinegar and a pinch of salt. Mix well.

Submerge the rinsed carrots and daikon in the vinegar mixture, ensuring that all the vegetables are fully covered. Place the bowl in the fridge for at least 45 minutes. The pickled vegetables will keep for months when stored in the refrigerator.

Once the pork has marinated, heat a large skillet over medium-high heat. Add a tablespoon of oil, ensuring it's shimmering before you begin cooking.

Cook the pork strips in batches, leaving about an inch of space between each piece to allow for proper browning. Sear the pork for 1-2 minutes on one side, then flip and cook for another minute. If the pork is cut thicker, you may need to extend the cooking time. Keep the heat high but adjust as necessary to prevent scorching.

Once all the pork is cooked, you can keep it warm on a plate or in an oven set to the "keep warm" setting at 170°F.

In a small bowl, mix the mayonnaise with the Sriracha sauce, adjusting the amount of Sriracha to your taste.

To assemble the sandwiches, slice each roll in half lengthwise. Generously spread both sides with the Sriracha mayo. Layer one side with the cooked pork, sliced cucumbers, jalapeño rounds, pickled carrots, daikon, and plenty of fresh cilantro. Close the sandwich with the other half of the roll and serve. Add extra Sriracha mayo on the side if desired. Enjoy!