. Pickle the Vegetables (Ideally 24 hours in advance, or at least while marinating pork):

• Combine Liquids: In a microwave-safe liquid measuring cup or bowl, combine the rice vinegar, water, sugar, and salt.
• Heat Brine: Microwave for about 60 seconds, or until the mixture is hot and the sugar and salt are dissolved. You can also do this on the stovetop. Stir well to ensure everything is dissolved.
• Prepare Vegetables: Place the matchstick carrots and daikon radish (or red radishes) in a large mason jar or a heatproof bowl.
• Pour Brine: Carefully pour the hot vinegar mixture over the vegetables. Use a spoon to press the vegetables down, ensuring they are submerged in the brine.
• Cool and Refrigerate: Let the mixture cool to room temperature for about 30 minutes. Then, seal the jar or cover the bowl and refrigerate until ready to use. The longer they pickle, the better the flavor.

2. Marinate the Pork:

• Partially Freeze Pork (Optional but Recommended): For easier slicing, place the pork tenderloin in the freezer for 1-2 hours to partially freeze it. This makes it much easier to cut into thin slices.
• Slice Pork: Remove the pork from the freezer (or refrigerator if not partially frozen). Slice each tenderloin in half through the equator (horizontally). Then, slice each half into long, 1/4-inch thick slices lengthwise.
• Pound Pork: Place the sliced pork between sheets of plastic wrap. Pound the slices with a meat mallet to about 1/8-inch thickness.
• Make Marinade: Combine all of the marinade ingredients (shallots, lemongrass, fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, sesame oil, vegetable oil, chili sauce, coriander, and five-spice powder) in a high-powered blender. Blend until smooth.
• Combine Pork and Marinade: Place the sliced and pounded pork in a freezer-safe zip-top bag or a shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal the bag (removing excess air) or cover the dish tightly.
• Marinate: Marinate the pork in the refrigerator for 4-8 hours, or preferably overnight. The longer it marinates, the more flavorful it will be.

3. Prepare Remaining Ingredients:

• Make Chili Garlic Mayonnaise: While the pork is marinating, whisk together the mayonnaise and Asian chili garlic sauce in a small bowl. Adjust the amount of chili sauce to your preferred level of spiciness. Cover and refrigerate until ready to use.
• Prep Toppings: Thinly slice the English cucumber lengthwise. Thinly slice the jalapeños. Chop the cilantro.

4. Toast Buns and Cook Pork:

• Let Pork Come to Room Temperature: About 30 minutes before cooking, remove the marinated pork from the refrigerator and let it sit at room temperature.
• Preheat Grill/Pan:
  • Outdoor Grill: Clean and grease the grill grates. Preheat to high heat.
  • Indoor Grill Pan/Skillet: Grease a grill pan with vegetable oil or add a thin layer of vegetable oil to a cast-iron skillet or Dutch oven. Heat over high heat.
• Toast Buns: Open the rolls (slice them in half lengthwise, but leave a “hinge” if possible). Grill the insides of the rolls for 1-2 minutes, or until lightly toasted. Alternatively, you can broil them in the oven for a few minutes. Set the toasted rolls aside.
• Grill/Cook Pork (in Batches):
  • Grill: Working in batches, add the pork slices to the hot grill in a single layer. Cook for about 2 minutes per side, or until just cooked through. Do not overcook. Transfer the cooked pork to a plate.
  • Indoor: Working in batches, add the pork slices to the hot, greased grill pan or skillet in a single layer. Cook for about 1-2 minutes per side, or until just cooked through. Do not overcook. Transfer the cooked pork to a plate.

5. Assemble Sandwiches:

• Spread Mayonnaise: Spread a thin layer of the chili garlic mayonnaise on the inside of both the top and bottom halves of each toasted roll.
• Add Pâté (Optional): If using, spread a thin layer of pâté on the bottom half of each roll.
• Layer Ingredients: Layer the sandwiches with the cooked pork slices, drained pickled vegetables, cucumber slices, jalapeño slices, and chopped cilantro.
• Drizzle with Maggi (Optional): Drizzle Maggi seasoning over the filling, if desired.
• Close and Serve: Close the sandwiches with the top halves of the rolls. Serve immediately.