Asian street sandwich

Method

Asian street sandwich

1) In medium bowl, mix 30ml soy sauce, 15g sugar, ginger, 1 tbsp oyster sauce, chilli garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 4L resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hrs.

2) Heat the griddle to high. Remove the pork from the marinade and arrange on the griddle. Reserve the marinade. Griddle for 5 mins per side for medium doneness. Remove the pork from the griddle 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 mins. Drizzle the pork with the reduced marinade.

4) In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 15g brown sugar, mirin, the remaining 15ml soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 mins.

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.

6) In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 mins, then coat each side of the rolls with about 2 tbsp.

7) Arrange the meat on each roll, and top with lettuce, marinated cucumbers and coriander sprigs. Slice in half and serve.