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Place carrot and daikon in a bowl with sugar, salt, rice wine vinegar, and sesame oil. Toss well and let it sit for an hour.
In a bowl, mix the minced pork with the spring onion, Thai basil, garlic, fish sauce, oyster sauce, Sriracha, black pepper, and cornstarch.
Shape the mixture into small meatballs and place them on a lined tray. Freeze for 20 minutes to firm up slightly.
Heat oil in a pan over medium-high heat. Fry the meatballs until browned on all sides and cooked through.
Slice open a baguette and spread a layer of hoisin sauce.
Add butter or cos lettuce, then pile on the pickled carrot and daikon.
Add the meatballs, drizzle with Kewpie mayonnaise, and top with sliced red chilli and chopped coriander.
Serve immediately and enjoy.