In a bowl, combine the carrots, radishes, vinegar, sugar and 1/4 teaspoon salt.
Season the pork with salt and pepper. In a large skillet, heat half of the olive oil over medium-high heat. Add half of the pork and cook, turning, until crisp, 3 to 4 minutes. Transfer the pork to the carrot mixture along with any pan juices. Repeat with the remaining olive oil and pork. Add 2 tablespoons water to the skillet, scraping up any browned bits; add to the salad.
Stir the bread cubes, cilantro and jalapeno into the pork salad; season with salt and pepper.