Grate or julienne carrot and thinly slice radish, place in a jar or bowl. Combine water, sugar and salt in a large jar or bowl, mix until dissolved, add to vegetables. Let sit in fridge at least 30 minutes.

Place rice and 1 1/3 cup water in a small pot and bring to a boil over medium-high heat, stirring occasionally. Once boiling, stir one last time, cover with lid and reduce temperature to almost lowest setting. Let cook 30 minutes. Fluff with a fork before serving.

Mince shallot, garlic and ginger. Thinly slice thai chile and lemongrass (first remove fibrous outer layer).

Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add shallot to pan and cook until starting to brown, about 2-4 minutes .

Add pork to pan and break apart with back of spoon. Cook until starting to brown, about 8-10 minutes , stirring occasionally.

Stir in ginger, garlic, thai chile and lemon grass, cook until fragrant, about 2-3 minutes . Drizzle maple syrup over pork and stir in fish sauce. Cook until starting to caramelize, 3-4 minutes .

Thinly slice cucumber. Chop cilantro. Thinly slice green onions.

Whisk mayonnaise, sriracha, water and salt together.

Serve crispy pork over rice with pickled vegetables, cucumber, cilantro, green onion and sriracha mayo.