To make the pickled vegetables, in a medium heatproof bowl, combine the carrots and cabbage. In a small saucepan, combine 1½ cups water, the vinegar, sugar and 1 teaspoon salt. Bring to a boil over medium-high, whisking, then immediately pour the mixture over the vegetables. Toss, then cover and let stand at room temperature while you prepare the other components or cool and refrigerate for up to 5 days.

To prepare the pork, heat the oven to 325°F with a rack in the middle position. In a small bowl, stir together 1 tablespoon fish sauce and 1½ teaspoons each salt and pepper. Place the pork skin side down in a 9-by-13-inch baking dish. Rub the fish sauce mixture all over the pork, avoiding the skin. Turn the pork skin side up and, using a sharp metal skewer or paring knife, puncture holes in the surface of the skin; do not poke all the way through the thickness of the pork. Pat the skin dry. Roast until a skewer inserted horizontally into the meaty part of the pork meets no resistance, about 2 hours if using belly or 3 hours if using shoulder.

Remove the pork from the oven; increase to 425°F. When the temperature is reached, return the pork to the oven and roast until golden brown and the skin is blistered and crisp, 45 to 60 minutes.

Meanwhile, make the sauce. In a small bowl, combine the fish sauce, the soy sauce, chili-garlic sauce, oyster sauce, lime juice, vinegar, sugar, garlic and ½ teaspoon pepper. Whisk until the sugar dissolves; set aside.

When the pork is done, remove it from the oven and let rest in the dish for 20 minutes. Meanwhile, cook the rice. In a large saucepan, combine the rice and 5 cups water. Bring to a simmer over medium-high, then reduce to low, cover and cook, undisturbed, until the rice has absorbed the water, 12 to 15 minutes. Remove from the heat and let stand 10 minutes.

While the rice rests, transfer the pork to a cutting board. If using belly, cut it crosswise into slices about ½ inch thick; if using shoulder, cut it into large bite-size chunks or slices (it’s fine if the pieces don’t fully hold together).

Using a fork, fluff the rice; divide it evenly among 6 serving bowls. Top with the pork and spoon on about 1½ tablespoons sauce. Top with the peanuts, cilantro and pickled vegetables. Serve with lime wedges and any additional sauce on the side.