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

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.

Transfer dough 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 down dough to release some gas, then do a strength building fold. 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, 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 baguette, spray top of loaves liberally with water then load into preheated oven. Bake for 30-35mins.

Brush baked baguettes with melted butter.

Sear pork belly 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 mayonnaise on baguette, then add cucumber, jalapenos, carrot-daikon pickle, fresh herbs, and a generous spoonful or 3 of the sandwich juice.