Preheat an outdoor grill or grill pan to medium-high. Combine the carrots, cucumber and radishes in a shallow dish. In a small saucepan, heat 1/2 cup water, the sugar, vinegar and salt until dissolved. Pour the hot dressing over the vegetables, then let cool until ready to serve. Combine with the cilantro, mint and microgreens (or pea shoots).
Meanwhile, combine all of the ingredients for the barbecue sauce in a small saucepan and warm up. Place the ground pork in a large bowl. Add the bologna to a food processor bowl and pulse until very finely chopped. Mix it into the pork, along with the onion (which you can grate directly into the bowl), garlic, ginger, salt and pepper.
Form into 8 patties and lightly coat with oil. Grill, turning once, until cooked through, 6 to 8 minutes, liberally brushing with the barbecue sauce during the last minute or so.
Serve the pork patties on the rolls (or baguette). Top with the drained salad mixture.