Slaw Instructions: Combine warm water, sugar, vinegar and salt and whisk until sugar is dissolved and let cool. Choose a pitcher or bowl with a lip that can be used for pouring mixture. Peel, wash and cut daikon & carrots to desired thin matchstick size. Combine both together in bowl and blot dry with paper towel. Fill carrot & daikon mixture into a tight lid jar, bowl or similar non-reactive container. Pour liquid mixture into carrot & daikon container until covered. Close lid and let it pickle for at least 1 hour, preferably overnight.

Meat Instructions: Combine all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinate for at least 1 hour or up to 24 hours in the refrigerator. If refrigerated overnight, let come to room temp before pan frying. Heat up frying pan, cook slices of pork one layer at a time. When one side is cooked, flip and finish cooking. Do not overcook.

Assembly Instructions: Split bread lengthwise and brush both sides of bread liberally with the sandwich sauce then with a smear of mayonnaise. Place pork on the bottom of baguette. Layer meat with a single layer of cucumber slices, pickled carrot and daikon (drained and blot dried), a few slices of jalapeno pepper and top with sprigs of fresh cilantro with stems. Cut each sandwich in half for 2 servings or cut into 2 inch sections and secure with long picks for hor d'oeuvres and serve.