Directions

To Prep

1. Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
2. Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.
3. For the pork belly, score the skin side of the pork belly at 1 cm intervals before seasoning with salt.

To Cook

1. Preheat an oven to 200 degrees Celsius.
2. Place the pork belly in to the oven and roast for 45 minutes or until the skin has turned golden and the meat has cooked through.
3. Remove the pork belly from the oven and let rest before slicing in to thin bite-sized pieces.

To Serve

1. Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread, then add in the pork belly, pickled vegetables and cucumbers slices.
2. Top with coriander, spring onions and slices of chilli.