Add shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper in a blender or food processor. Pulse until combined. Add marinade to the pork slices in a bowl or ziplock bag and place in the refrigerator for at least an hour (or overnight).

Chop the carrots and daikon into thin slices or matchsticks. Add the vegetables to a bowl with one tablespoon of sugar and one tablespoon of salt and mix well with your hands. Allow to sit for 15 minutes to release water.

Pour veggies into a colander and rinse well to remove sugar/salt. In a small bowl or mason jar combine 1/4 cup sugar and warm water, and stir until sugar is dissolved. Add the vinegar and a pinch of salt. Add the pickle veggies and put in the refrigerator for 45 minutes.

Heat olive oil in a large skillet over medium high heat. Add the pork pieces in batches. Don't add it all at once or it won't brown.

Sear the pork for 1-2 minutes, then turn and sear on the other side for an additional 1-2 minutes. Remove to a plate and keep warm while you cook the remaining pork.

Slice the rolls in half. Spread each half with a tablespoon of sriracha mayonnaise and a schmear of pate.

Top one side with pork, sliced cucumber, sliced jalapeno, pickled carrots and daikon, and cilantro, and the other side of the roll.