Place carrots, daikon and bell pepper strips in a medium heat-proof bowl; set aside.

Combine 1 cup vinegar, water and sugar in a small saucepan; bring to a boil. Reduce heat. Cook over medium heat for 2 to 3 minutes or until sugar is completely dissolved, stirring frequently. Pour over vegetable mixture. Cool to room temperature, stirring occasionally.

Combine remaining ¼ cup vinegar and toasted sesame oil in a medium bowl; stir in pulled pork to coat. Set aside.

Place oven rack 6 in. from heat; preheat broiler to HIGH. Line a large rimmed baking pan with foil; set aside. Cut baguettes lengthwise in half. Remove soft bread from the inside of baguette halves; reserve bread for another use. Place baguette halves, cut sides up, in prepared baking pan. Broil for 1 to 2 minutes or until golden and crisp; rotate pan if needed for even toasting.

Spread 2 Tbsp. mayonnaise in each bread half. Spoon pulled pork mixture in the bottom halves. Drain pickled vegetables; spoon vegetables in the top halves. Broil for 2 to 4 minutes or until pork is heated through (165°).

Garnish pork with cilantro and chili crunch, if desired. Press top and bottom halves of loaves together to form sandwiches. Cut each sandwich into 4 serving pieces to serve.