Prepare pork as indicated in the linked recipe above.
Peel carrots, daikon, and cucumber and cut into small match-sticks (or you can shred into large shreds).
Place cut vegetables in a quart-sized canning jar along with the sliced jalapeño.
Combine vinegar, water and sugar and stir oil dissolved.
Pour mixture over the vegetables in the jar and seal (make sure all the vegetables are covered with the liquid). Refrigerate at least 10 minutes.
Combine mayonnaise and Sriracha. Slice bread lengthwise cutting down just one side (try not to cut all the way through, you will want to just slice it open so it lays flat-- kind of like how they slice bread at Subway)
Spread mayo mixture over the baguette.
Cut pork into thin slices and place on bread.
Drain vegetables and place evenly over the pork.
Sprinkle a little cilantro over the top of the veggies and serve.