Vietnamese-Style Spicy Pork Banh Mi

Roasted Pork:

1. Rub pork with oil to coat and season with salt and pepper. 
2. Arrange pieces on a roasting rack and roast in a preheated 450 degree oven to an internal temperature of 160degrees. 
3. Allow pork to cool completely and slice on a deli slicer into thin slices. 
4. Dress pork with Thai Style Chili Sauce to coat.

Sriracha Mayo:

1. Combine Mayo and Sriracha in a bowl and whisk to combine. 

Daikon Pickles:

1. In a small saucepan, combine rice vinegar, citrus seasoned ponzu and sugar. Heat over medium low heat, whisking occasionally, to melt sugar. Allow to cool.
2. Pour over vegetables and marinate for a few hours to a few days.

Thai Chili Ranch Dressing

1. Combine Ranch Dressing and Thai Style Chili Sauce in a bowl and whisk to combine. 

Assembling Sandwiches:  

1. Slice sandwich rolls in half lengthwise, leaving a small percentage intact. Toast.
2. Brush inside with Sriracha Mayo and fill with 4 ounces of pork.
3. Drizzle Thai Chili Ranch Dressing generously over pork.
4. Top with cucumber, daikon pickles, pickled jalapeno, green onions, and cilantro.