In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper. Pulse until combined.

Add the marinade and meat to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours.

Make the picked veggies: Chop the carrots and daikon into matchsticks. Add the chopped veggies to a large bowl and sprinkle with 1 and ½ tablespoons salt and 1 and ½ tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping.

Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.

Rinse out the bowl and make the brine: combine ½ sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.

Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes. (They will keep for months in the fridge!)

Heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering.

Add the meat in batches. Sear 1-2 minutes, then flip and sear for another minute or so. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching.

Continue searing until cooked. Add more oil as necessary. Set aside on a plate, or put it a warm oven.

In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste).

To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo.

Top one side with meat, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro

Top with the other half of the roll and eat! Serve with more Sriracha mayo if you want.