Asian Street Sandwich

Directions

1. 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.
2. 2
   Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
3. 3
   Heat the grill to high.
4. 4
   Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness.
5. 5
   Remove the pork from the grill to a platter.
6. 6
   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.
7. 7
   Drizzle the pork with the reduced marinade.
8. 8
   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.
9. 9
   Add the cucumbers and let marinate for 10 to 15 minutes.
10. 10
    Heat a large heavy saute pan over low heat.
11. 11
    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.
12. 12
    Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
13. 13
    Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.