0.5 cucumber thinly sliced cut in 1/2 lengthwise and
2 tablespoons garlic crushed
1 tablespoon ginger grated
2 tablespoons hot sauce (recommended: Sriracha)
0.5 cup mayonnaise
0.3 cup mirin
2 tablespoons olive oil
2 tablespoons oyster sauce
3 tablespoons oyster sauce
1 pound roasted sliced
0.3 cup rice wine vinegar
1 head romaine lettuce separated
0.5 teaspoon sesame oil
3 tablespoons soya sauce
36 inch long sub rolls split
Equipment
bowl
frying pan
sauce pan
mixing bowl
grill
ziploc bags
Directions
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.
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.
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.
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.
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.
Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.
