Place your pork belly on a sheet tray, score with a very sharp knife or razor blade in a cross-hatch pattern. Salt generously on both sides and let sit in the refrigerator, uncovered, overnight.
Scrap off excess salt with a butter knife. Pat completely dry. Transfer to a sheet tray lined with a wire rack facing skin side up. Roast at 350f for about 1 hour. Once the pork belly is fully cooked, and the skin is lightly browned, switch your oven to broil and broil until the skin is deep golden brown and crispy. Remove and let cool.
For the pickled veggies, add your julienned carrots and daikon to a mason jar. To make the pickling liquid, combine 1 cup white vinegar, 1 cup water, 2 Tbsp salt, and 2 Tbsp sugar and bring to a boil. Cover the julienned carrots and daikon with the hot pickling liquid. Add a lid and let sit until cooled.
For the Sriracha mayo, mix mayo, Sriracha, and lime juice in a bowl. Set aside.
To assemble: On toasted baguette, add some chicken pate on the bottom bread and your Sriracha mayo on the top. Next, add some sliced pork belly, pickled veggies, some of your sliced jalapeno, sliced cucumber, and some fresh cilantro leaves. Slice in half and enjoy!
