Chop garlic and shallot, then set aside.

In a large bowl combine the fish sauce, soy sauce, 2 TBSP of sugar, black pepper, sesame seed oil, vegetable oil, shallot and garlic. Mix well.

Place each pork loin in a gallon size freezer bag then split marinade evenly over top each pork loin. Massage into pork and then seal bag. *Be sure to label bags first. Marinate for at least 60 minutes or freeze until needed.

Thaw meat in the refrigerator, then use a grill pan (that is also oven safe) or outdoor grill to cook pork for 5-7 minutes on high heat to sear in the flavor.Remove pork from stove and place in pre-heated oven at 425 for 20-24 minutes.

Check temperature with a meat thermometer. Temperature should read 160. Once pork is done, cover it with foil and let it rest for 5 minutes.

While pork is resting make the slaw. Combine the mayo, apple cider vinegar and the 2 tablespoons of sugar and salt and pepper to taste in a measuring cup and pour over the slaw mix. Mix until all the slaw is coated with the mayo mixture.

Then slice pork thin and serve on Hawaiian King rolls topped with slaw and a little of your favorite barbecue sauce.