Asian Street Sandwich

This is from the Food Network website...

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Asian Street Sandwich
Recipe courtesy Guy Fieri


* Cook Time: 15 min
* Level: Intermediate
* Yield: 6 servings
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
* 1/2 teaspoon sesame oil
* 1 head romaine lettuce, leaves separated
* Cilantro sprigs
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.