The pickled vegetables are best made 24 hours ahead of time, but you can also make them at the same time you marinate the pork. Add vinegar, water and sugar to a microwave safe liquid measuring cup or bowl and microwave until boiling, about 60 seconds. Whisk to dissolve the sugar and salt.

Add the vegetables to a large mason jar or bowl. Carefully pour the mixture over top. Press the vegetables down with a spoon to help submerge. Wait 10 minutes or so and repeat pushing down the vegetables until they are all covered in the brine. Let the mixture cool to room temperature for 30 minutes, then seal and refrigerate until ready to assemble the sandwiches (the longer the better).

The pork is much easier to slice if partially frozen (freeze for 1-2 hours). Keep any pork you are not currently slicing in the freezer. Slice each tenderloin in half through the equator, then slice the pork into long ¼-inch slices lengthwise. Cover with plastic wrap and pound with a meat mallet to about ⅛-inch thickness.

Add all of the marinade ingredients to a high powered blender and blend until smooth. Combine the sliced meat and marinade in a freezer size bag or shallow dish and marinate in the refrigerator for 4-8 hours (the longer the better). Meanwhile prepare the rest of the toppings.

Let the pork rest at room temperature for 30 minutes before cooking. Clean, grease and heat an outdoor grill or indoor grill pan to high heat.

Open the rolls and grill the insides for 1-2 minutes—until toasted; set aside.

Working in batches, add the pork in a single layer and cook for about 2 minutes per side, just until cooked – don’t overcook! Transfer to a plate.

Whisk the mayonnaise and Asian chili garlic sauce together. Spread a thin layer on the top and bottom of each toasted role. Spread some pate along the bottom if desired.

Layer the sandwiches with sliced meat, drained pickled vegetables, cucumber slices, jalapeno slices and cilantro. Drizzle with Maggi Seasoning. Serve immediately.