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Start by making the quick pickles. In a small bowl, dissolve sugar in hot water with vinegar and salt. Add the carrot and daikon, toss to combine, and refrigerate until ready to use.
For the marinade, combine lemongrass, garlic, soy sauce, fish sauce, sugar, oil and lime juice in a bowl. Add the pork cutlets, coat well, and marinate for at least 30 minutes, or overnight for more flavour.
Heat a grill pan or BBQ over high heat. Cook the pork for 3–4 minutes per side until lightly charred and cooked through. Rest for 10 minutes, then slice thinly.
To assemble, toast the rolls if desired. Spread hoisin on the base, add cucumber slices, grilled pork, a drizzle of spicy mayo, pickled veg, coriander and chilli. Cap with the bun lid and serve warm.