Cut pork belly in half. Sprinkle generously on both sides with salt. Roast on wire rack in 300F/150C oven for 3 hours.

Allow to cool then slice against the grain into about ¾”/2cm slabs.

Add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough looks similar.

Transfer to a bowl and round it into a ball by rotating it and tucking it. Cover and allow to ferment at room temp for 60 min.

Punch it down to release some gas, then do a strength building fold. Then tuck and round into a ball, cover, and let ferment on at room temp for another 60 minutes.

Flour dough and work surface and divide it into 6 equal pieces (about 150g each). Preshape each piece into a ball. Once preshaped into balls, cover with a damp towel to relax for 15-20 minutes.

Shape baguettes and place into a baguette pan.

Cover shaped baguettes with damp towel and proof for 45 min.

Preheat oven to 400 with baking stone/steel on top rack and cast iron skillet on bottom rack.

Score diagonally across the top of each.

Spray top of loaves liberally with water then load into preheated oven on top of baking stone/steel.

Pour boiling water into cast iron skillet on bottom rack and close oven door quickly to bake for 30-35mins.

Brush with melted butter

Bring water, vinegars, sugar, & salt to a boil. Pour over a mix of shredded carrot and daikon.

Combine equal parts (about 2Tbsp each) lime juice, brown sugar, fish sauce, sambal chili paste

Sear ¾in/2cm slabs in a saute pan over medium/med-high until just browned and crisp on both sides and warmed through, about 1min per side.

Slice baguette open on one side, creating a sandwich pocket.

Shingle in 3-4pcs of pork belly then place in 425F/220C oven to refresh and crisp bread for 2-3min.

Spread on mayo then add cucumber, jalapenos, a good amount of the carrot-daikon pickle, fresh herbs, and a generous spoonful or 3 of the sandwich juice.