Bifana Pork: cut pork into 1/8 inch cutlets. In a bowl combine garlic, salt, paprika, sriracha, white vinegar, white wine, bay leaves and olive oil. Mix well Place pork cutlets in marinade. Coat evenly. Refrigerate for 8 hours, drain and discard excess marinade.
On a hot flat top caramelize onions, sear pork slices for 1 minute on each side.
For Service: Split roll in half leaving hinged. Place grilled pork and onions in each roll. Drizzle 1 tablespoon mustard over pork and onions. Close sandwich. Serve with 1 cup potato chips.