Warm the sliced pork belly. A steamer works very well for this
Have your ingredients on hand and ready to go. Make the gochujang mayo. Prep your pickled carrot and daikon the day before.
Slice the baguette lengthwise but don't cut all the way through. Think hotdog bun. You want to open the bread up to wrap around the pork.
Slather the bread top and bottom with gochujang mayo. Layer some cilantro along the bottom. Place the pork on top of the cilantro. Top with the pickled daikon and carrot.
Pickled daikon and carrot is really easy to make. I use the Serious Eats recipe. This works best with a mandolin or really sharp knife.
Julienne carrot and daikon in equal amounts as fine as you can get it. You want about 4 cups total (combined carrot and daikon).
Mix together 1/4 cup of sugar, 1 tbsp kosher salt, 1 cup water and 1/2 cup of rice vinegar.
Pack the carrot and daikon into a jar and pour the liquid overtop to cover. Seal and place in the fridge for a day. Good to go!