To prepare the pork, place the pork loin in a large resealable plastic bag. Add the tamari, hoisin sauce, sugar and lime juice. Seal the bag and refrigerate for 2 to 4 hours.

Remove the pork loin from the marinade and cook on the grill or in the oven.  

Meanwhile, slice the pineapple into rings about 1/2 inch thick and brush with oil. Char briefly on the grill. Alternatively, you can use a stovetop grill pan or the broiler. Remove the skin and center from the pineapple and cut into pieces to fit on the sliders. 

To prepare the sweet honey sauce, in a bowl, whisk together the jam, mayonnaise, condensed milk, soy sauce and lemon juice. Let the sauce rest for 1 to 2 hours before serving.

To prepare the quick-pickled carrots, in a bowl, stir together the vinegar, sugar and salt until the sugar and salt dissolve. Add the carrots and marinate for at least 1 hour.

To make the soy ginger dressing, in a bowl, whisk together the ginger, honey, seasoning sauce, water and sesame oil. Let the sauce rest for 1 to 2 hours before serving.

To prepare the glass noodle salad, cook the bean thread noodles according to the package instructions, then drain and let cool.

In a large bowl, toss together the bean thread noodles, cabbage, mint, cilantro, basil, coconut chips and fried shallots. Add the soy ginger dressing and toss to coat.

To prepare the sliders, using the baguette, pork loin, pineapple, Sriracha, pickled carrots, jalapeño and sweet honey sauce, assemble the banh mi sliders to personal preference. Serve with the glass noodle salad.