How to make it
In a high speed blender, blend the chili crisp from the whole bottle of Lee Kum Kee Chiu Chow Style Chili Oil with shiro miso, take all contents out into a bowl. Then whisk in the Lee Kum Kee Sriracha Mayo to finish the aioli.
Fill large skillet with oil for frying then season pounded pork loin with salt and pepper. Place flour on a plate. Beat eggs and place in a shallow baking dish. Place panko in a shallow baking dish. Work with 1 pork loin at a time, dredge in flour, shake off excess, then dip into egg mixture, turn to coat evenly; carefully coat with panko, pressing panko gently to adhere to pork.
Heat oil in a large cast iron skillet (pan should be large enough to hold 2 pork loins) over medium-high heat. Add 2 loins to the skillet and cook until golden brown on both sides, 8-10 minutes. Transfer to a baking rack to allow excess oil to drain. Repeat with remaining pork loins.
Mix together the shredded iceberg lettuce and cabbage. Spread aioli mixture onto the white bread, followed by cabbage and lettuce, and pork cutlets. Cut off the crust for clean presentation, serve and enjoy!