Mix salt, lemongrass, chile puree, soy sauce, fish sauce, water, garlic, siracha, onion, ginger, white sugar, and hoisin in a large container. Trim excess fat from the top of your pork loin and slice into 1 inch thick chops. Add to marinade, and rub in thoroughly. Keep in marinade for 24 hours. Add white sugar, white vinegar, water to a sauce pan. Bring to a boil and boil 2 minutes. Remove from heat and pour over diakon, carrot, cucumber, cloves, red pepper flakes, chopped jalapeño, and 1 tsp kosher salt. Once mixture cools, cover and refrigerate overnight. This mixture will keep for up to 4 days in the fridge. When ready to cook chops, heat grill pan over medium high heat. Grill chops 3 to 4 mins per side, or until you reach an internal temperature of 145 F. Rest chops for 3 minutes.
To make mayo, mix 2 cups good mayo, 1/4 cup maple syrup, 1 tsp kosher salt, 1 tbsp wasabi powder, and 1/2 tsp black pepper. Mix all ingredients.
To assemble sandwich. Toast a poppy seed bun in a saute pan with 1 tbsp butter until golden. Add wasabi maple mayo generously to both sides. Slice pork chop in half like you are going to butterfly it, but slice all the way through the chop. Shingle both pieces of pork on the bottom bun. Top with pickled vegetables, and cover with top bun. Enjoy!