Make a marinade by mixing the ingredients together in a bowl. Mix with the pork and refrigerate for 2 to 4 hours. Make the pickled vegetables by sprinkling the washed carrot, radish, cucumber and red pepper with salt. After 5 minutes, squeeze the liquid out of the vegetables and rinse well with cold water. Mix the lukewarm water with the sugar and white wine vinegar and add the vegetables. Leave to marinate for at least 1 hour. Mix the Sriracha mayonnaise with the sriracha and lime juice to taste. Remove the pork from the marinade and grill on the grid of The Bastard to a core temperature of 62°C. Brush occasionally with the marinade during grilling. Let the meat rest for a while. Cut the baguettes in half and briefly grill the inside. Spread each roll with some Sriracha mayonnaise, top with pickled vegetables and the pork. Garnish with some coriander leaves.