Pickled Carrots:

1/2 cup sugar
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
4 cups shredded carrots (10 ounces)

Marinated Pork:

1/4 cup soy sauce (I use gluten-free low-sodium tamari)
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon five-spice powder
1 teaspoon garam masala, store-bought or homemade, recipe follows
1/2 teaspoon freshly ground black pepper
2 cloves garlic, crushed
1 small shallot, minced (about 3 tablespoons)
1 pound (1/2-inch thick) boneless center-cut pork loin chops

Sandwiches:

4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!)
Mayonnaise, as needed
1 English cucumber, sliced thinly on the bias
1 bunch fresh cilantro
1 bunch fresh mint
4 Fresno chiles, or jalapeno peppers, sliced thinly
2 limes, each cut into 4 wedges