In a small bowl mix mayonnaise and sriracha sauce until well combined. Refrigerate until ready for use.
In a medium bowl or quart-sized, wide-mouth, mason jar, add all the ingredients for the pickled Asian slaw. Stir until the sugar dissolved. Set aside for later.
In a bowl, mix the ground pork, lemon juice, lemon zest, fish sauce, ground black pepper, ginger, garlic, sesame oil, soy sauce and green onions until combined. Form into 3 inch patties.
In a large non-stick skillet over medium high heat, cook the patties until done and the juices run clear, about 3 minutes per side.
Build Sliders by spreading the sriracha mayo on the buns, then top with 2 -3 jalapeno slices, add the caramelized pork patty on top. Then add the quick pickled Asian slaw, some torn cilantro, and top with the bun lid. Secure with a fancy skewer, if desired.
To check your pork patty seasoning, make a small patty and fry it off. Adjust the salt and seasonings to taste. As a substitution to buying a whole bottle of Roasted Sesame Oil, it can be made at home by heating a 1/4 cup of sesame seeds in 1/2 cup of olive, canola OR vegetable oil. Heat for 2-5 minutes to toast the seeds and then let it cool. Sesame seeds can burn quickly, so do not walk away. Strain out the seeds before use. This process is not as aromatic as the commercially available brands but will do especially if sesame oil isn't something you will use often as it does go bad.A note about the Asian Slaw: Radishes of any variety can be a little stinky when pickled from the sulfur compounds they contain. No worries, they have not gone bad or anything. Open the jar and let it air out a bit before serving. If pickled radish is offensive to your nose, try cucumber slices instead.