Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated ginger
• 2 tablespoons oyster sauce
• 1 teaspoon chili garlic sauce
• 2 tablespoons crushed garlic
• 1/2 teaspoon sesame oil
• 1 pound pork roast, sliced 1/8-inch thick
• 1/4 cup rice wine vinegar
• 1/4 cup mirin
• 1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
• 2 tablespoons olive oil
• 6 (6-inch) long sub rolls, split
• 1/2 cup mayonnaise
• 2 tablespoons hot sauce (recommended: Sriracha)
• 3 tablespoons oyster sauce
• 1 head romaine lettuce, leaves separated
• Cilantro sprigs

Instructions

1. In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
2. Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
3. Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
4. In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
5. Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
6. Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.