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Place the pork in a large plastic zipper bag large. In a small bowl, combine the soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and black pepper, whisking well. Add the contents of the bowl to the bag and toss to coat. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight.
Heat oil in a cast-iron skillet over high heat. Sear the pork in batches, spreading the slices in an even layer and allowing them to brown for 1-2 minutes per side. Transfer the cooked pork to a plate and repeat with the remaining pork, adding more oil as needed.
Combine the water, vinegar, sugar and salt in a large mason jar. Seal the jar and shake to combine. Add the carrots and radishes to the jar and allow to marinate 1 hour, or overnight.
Combine mayonnaise, sriracha and soy sauce in a small bowl, whisking well to combine. Cover and refrigerate before using, or if there is any left over.
Divide rice between 4 bowls. Top with cooked pork, pickled veggies, cucumber, shredded cabbage, green onion, jalapeno, and cilantro as desired. Drizzle with Sriracha Mayo and serve immediately.