COOK IT.
Preheat your Pit Boss to 400°F.
To make the Sriracha aioli, combine kewpie mayo, Sriracha, basil, 1 tbsp of soy sauce, and the zest and juice from 1 lime. Mix together until everything is fully incorporated.
To make the ginger dressing, combine sushi seasoning, ginger, sesame oil, hot honey, salad oil, and 1 /2 tsp of soy sauce. Pour into a squeeze bottle and shake well before each use.
Split the French baguettes in half and allow them to toast on the bottom rack. Remove from the grill once the bread is toasted and golden brown.
Thinly slice the smoked pork belly and place it on the bottom bun. Top with the carrot, cucumber, cilantro, and jalapeno and drizzle with ginger dressing to taste.
Place the top bun down and slice each sandwich into 5 equal pieces. Enjoy!