1
Place the daikon, carrots and cabbage in a heatproof bowl. In a small saucepan, combine the remaining pickle ingredients, stirring to dissolve the sugar. When it simmers, remove from heat and pour the liquid over the vegetables. Cool to room temperature
2
Preheat the oven to 300°F.
3
In an oven-safe braising pot, combine the pork belly, pork shoulder, spices, soy sauce, fish sauce, brown sugar, and enough water to come at least halfway up the sides of the meat.
4
Cover tightly with a lid and braise for 3-4 hours, until the meat is very tender. Remove the meat from the sauce and shred, adding sauce as necessary to moisten.
5
Place the rice, 2 cups of water and salt in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 20 minutes.
6
In a small saucepan, heat the water and sugar for the salad dressing, stirring to dissolve the sugar. Add the remaining ingredients and chill the dressing.
7
To serve, divide the rice and pork stew between bowls. Top with pickles, cucumbers, jalapeños, carrots and herb sprigs. Serve the dressing on the side.