Categories: Sandwiches- Burgers- Wraps

Ingredients

• 3 Tbsp. soy sauce
• 2 Tbsp. packed brown sugar
• 2 Tbsp. oyster sauce
• 2 Tbsp. garlic, crushed
• 1 Tbsp. grated fresh ginger
• 1 tsp. plus 2 Tbsp. chili garlic sauce (such as Sriracha Thai Hot sauce)
• 1 tsp. sesame oil
• 1 lb. pork roast, sliced on the bias into 12 thin pieces
• 1/4 cup ripe wine vinegar
• 1/4 cup mirin (Asian cooking wine)
• 1 Tbsp. fresh mint, minced
• 1 medium cucumber, peeled and thinly sliced (about 1 1/4 cups)
• 1/2 cup mayonnaise
• 2 Tbsp. olive oil
• 6 hero rolls, each 6 inches long, split
• 6 romaine lettuce leaves
• 1 cup cilantro leaves, stemmed and cleaned

Directions

1. In a medium bowl, mix 2 Tbsp. of the soy sauce, 1 Tbsp. of the sugar, 1 Tbsp. of the oyster sauce, the garlic, the ginger 1 tsp. of the chili sauce and 1//2 tsp. of sesame oil. Add pork and toss to coat. Transfer to a resealable plastic bag, remove the air and let marinate in the refrigerator 4 to 4 1/2 hours.

2. Combine remaining 1 Tbsp. soy sauce, 1 Tbsp. brown sugar, rice wine vinegar, mirin and mint, mix until sugar dissolves. Add cucumber and marinate for 10 to 15 minutes.

3. In a small bowl, blend mayonnaise with the remaining 1 Tbsp. oyster sauce, 2 Tbsp. chili garlic sauce and 1/2 tsp. sesame oil. Let sit for 5 minutes.

4. In medium saute pan or on hot grill, cook meat to medium-rare, until it registers 145 degrees on an instant read thermometer, about 3 minutes. Transfer pork to a plate or platter.

5. Drizzle olive oil on rolls and brown lightly on grill or under broiler, about 2 minutes. Spread mayo onto each roll, dividing evenly. Place pork in roll, top wit marinated cucumbers, lettuce and cilantro. Slice in half and serve.

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