1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced
32 fresh cilantro sprigs
1/4 cup sugar
4 cloves garlic, smashed
4 tsp chili sauce
6 TBSP fresh lime juice (from 3–4 limes)
4 tsp Asian fish sauce
2 TBSP seasoned rice vinegar
1/4 tsp salt
1 1/2 cups shredded carrots
1 1/2 cups shredded daikon radish
1/2 cup red onion, thinly sliced
To make marinade, combine sugar, garlic and chili sauce, mashing into a paste. Add lime juice and fish sauce. Set 1/4 cup of mixture aside and refrigerate. Transfer remaining mixture into re-sealable bag, add pork and set aside for 2-4 hours.
Preheat oven to 450 degrees and make vegetable mixture (about 30 minutes before serving). in a large bowl, combine vinegar and salt. Add carrots, radish and onion. Set aside, stirring occasionally, for 30 minutes.
Place pork on lined baking pan (discard marinade from bag with pork). Roast 20-25 minutes (to internal temperature of 145-160 degrees). Remove pork from oven and let rest 5 minutes.
To assemble sandwiches, thinly slice pork. Trim ends off baguettes and cut each crosswise into 4 pieces. Cut horizontally, so each piece opens like a book. Spread with mayonnaise, top with cucumber, pork slices and reserved marinade (drizzle it over pork), vegetable mixture and cilantro and serve.
I added my cilantro directly to my vegetable mixture and served leftover veggies as a salsa with Tostitos Scoops.