Place the pork in a large plastic zipper bag. In a small bowl, combine the soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and black pepper. Whisk well and add to the bag, tossing to coat. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight.

Heat oil in a cast-iron skillet over high heat. Sear the pork in batches, browning for 1-2 minutes per side. Transfer cooked pork to a plate and repeat with remaining pork, adding more oil as needed.

Combine the hot water, rice vinegar, sugar, and salt in a large mason jar. Seal and shake to combine. Add the carrots and radishes to the jar and let marinate for 1 hour, or overnight.

In a small bowl, combine mayonnaise, sriracha, and soy sauce. Whisk to combine and refrigerate until ready to use.

Divide rice between 4 bowls. Top with cooked pork, pickled veggies, cucumber, shredded cabbage, green onion, jalapeno, and cilantro as desired. Drizzle with Sriracha mayo and serve immediately.