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Combine sugar, vinegar, sesame oil and 1/2 teaspoon salt in a medium bowl, stirring until sugar is dissolved. Stir in cucumber, carrots, daikon and green onions; set aside.
Trim fat from pork. Cut meat crosswise into 12 pieces. Press each piece with the palm of your hand to make an even thickness. Sprinkle with salt and pepper. In a greased grill pan or extra-large skillet, cook pork over medium-high heat for 4 to 6 minutes or until slightly pink in center and juices run clear, turning once.
Combine mayonnaise, chili sauce and garlic in a small bowl. Drain vegetable mixture.
Spread one side of each baguette slice with mayonnaise mixture. Top with meat, vegetable mixture, jalapeño slices and cilantro.