To prepare the marinade and pork, in a blender or food processor, combine the lemongrass, garlic, ginger, leek, honey, fish sauce, soy sauce, hoisin sauce, sesame oil and pepper and blend until combined. 

Place the sliced pork in a large baking dish and pour the marinade over the pork. Cover and refrigerate for at least 1 hour or up to 36 hours. 

Prepare a hot fire in a grill, or heat a cast-iron fry pan or a grill pan on the stovetop over high heat.

Brush the grill grates or the pan with peanut oil. Remove the pork from the marinade, discarding the marinade. Place the pork on the grill or in the pan and sear, turning once, until caramelized on both sides. Transfer to a platter.

To prepare the pickled vegetables, put the carrots, shallots, daikon radish, fennel, celery and turnip in separate ceramic or glass containers. 

In a saucepan over high heat, combine the Sauvignon Blanc vinegar, 3 tablespoons of the sugar, 1 tablespoon of the peppercorns and 1 tablespoon of the salt and bring to a boil, stirring to dissolve the sugar and salt. In another saucepan, combine the Kathleen Rose vinegar and the remaining sugar, peppercorns and salt and bring to a boil, stirring. Remove the pans from the heat.

Use the pickling liquid to pickle the vegetables. I suggest using the Kathleen Rose pickling liquid for the carrots, shallots and turnip and the Sauvignon Blanc pickling liquid for the radish, fennel and celery. Keep the vegetables in the liquid for at least 1 hour or up to 2 weeks.

To prepare the sauce, in a small bowl, stir together the aioli and Sriracha; for a touch of sweetness, stir in the hoisin. 

To prepare the sandwiches, spread the aioli mixture on the cut sides of the rolls and sprinkle with soy sauce. Top the bottom halves of the rolls with the grilled pork, pickled vegetables, mixed greens, arugula, cucumber, jalapeños and cilantro. Close with the top halves of the rolls and serve.