Have your ingredients on hand and ready to go. Make the gochujang mayo and the pickled carrots.
Warm the sliced pork belly. A steamer works very well for this. Or pan fry a piece whole and slice it.
Slice the baguette lengthwise.
Slather the bread top and bottom with gochujang mayo. Layer some cilantro along the bottom. Place the pork on top of the cilantro. Drizzle with a bit more Gochujang mayo. Top with the pickled daikon and carrot.
Combine all the ingredients except the carrots in a small saucepan. Heat until the sugar melts and the mixture is warm.
Place the carrots in a small jar (or bowl if you aren't going to keep the extras) and pour the warm liquid over the carrots. Make sure the carrots are completely submerged.
Let cool at room temperature for about an hour then transfer to the fridge. The carrots are ready as soon as they are cold. It doesn't hurt to leave them in the fridge for longer if you have the time.
Gochujang mayo is just that. Combine 1 Tbsp gochujang with 4 Tbsp mayonnaise and stir to combine. If you can get Japanese kewpie mayo use 2 Tbsp regular mayo and 2 Tbsp kewpie mayo. Adds a nice tang.