Make the pickles:

1. Peel the carrots and the daikon and then trim the ends. You can use either a knife or a mandoline to julienne the vegetables to create thin matchsticks. If using a knife, cut into julienne by slicing the vegetables thin on the diagonal, then stacking the slices and cutting through them again to create thin strips. Set aside separately in two bowls (keep the veggies separate until you salt and squeeze them to keep the colors from bleeding). 
2. Salt the carrots and daikon with 1 tablespoon of salt each, mix well with your hands, and let sit in a colander for 10 mins. Then squeeze out the excess liquid (do not rinse with water), and put both vegetables into containers.
3. In a separate bowl, stir together rice vinegar, sugar, and water. Pour the vinegar marinade over the vegetables and let them soak for at least 30 mins or overnight. The pickles will keep in the refrigerator for 1 week. Drain the pickles before using.

Make the sauce:

1. In a small bowl, stir together the lime juice, soy sauce, fish sauce, sesame oil, neutral oil, sugar and water. Set the sandwich sauce aside until ready to use.

Prepare the pork:

1. In a small skillet, toast the white and black peppercorns over medium high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife or the back of a heavy pan, coarsely crack the peppercorns; transfer to a bowl or container large enough to hold the marinade and pork. 
2. Add the fish sauce, brown sugar, garlic and water. Stir until the sugar is dissolved. Add the pork. Cover and refrigerate at least 4 hours or overnight.
3. Drain the pork and pat dry. Preheat the oven to 400°. 
4. Rub 2 teaspoons of oil all over the pork (you can also use an oil spray and spritz the roast). Heat a skillet over medium high heat and then sear the pork for 1-2 mins on all sides. 
5. Transfer to a baking sheet with a rack and roast in the oven for about 15-20 mins until the pork is done and an instant-read thermometer inserted in the thickest part registers 165°. Let rest for 15 minutes before slicing thinly.

For Assembly:

1. Cut the cucumber into a julienne by slicing the vegetables thin on the diagonal, then stacking the slices and cutting through them again to create thin strips. 
2. Cut the baguette in half horizontally until almost cut through and then spread it open like a book. (I also cut the bread into two shorter pieces because it was easier to handle and take photos.) Sprinkle a little of the sandwich sauce onto one half of the bread. Spread a thin layer of mayonnaise onto the other half.
3. Place the sliced pork and the pate onto the bottom half of the bread. Top with slices of jalapeño, the drained carrot and radish pickles, sliced cucumber, and cilantro. Put the top half of the bread on the sandwich. Cut the baguette into 6 sandwiches and serve.