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Pickle carrots: julienne, mix with rice vinegar, sugar, and a pinch of salt. Marinate 20 min.
Marinate pork with soya sauce, fish sauce, minced garlic, and pepper for 15 min.
Pan-fry pork over high heat 3-4 min each side until caramelised.
Make sriracha mayo: mix mayo and sriracha.
Toast baguettes cut-side down 2 min. Spread sriracha mayo.
Layer: sliced pork, pickled carrots, cucumber, and fresh coriander.
Chef's Tip
The pickled vegetables cut through the richness of the pork. The 20-min pickle is non-negotiable.