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.
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By nybergsean_12255184
Issaquah, 87
on June 17, 2012
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This recipe is beyond epic!!! I LOVE this recipe, but I can report that I have tried this recipe on many many of my family members and friends and they are all emailing me the next day asking for the recipe!
The O-N-L-Y change I make is that I cut the sriracha down a little in the mayo recipe! But that is just personal taste, I cut it in half because we are a family of wimpy taste buds :
You will NOT regret trying this one out. Easily top 10 maybe top 5 and POSSIBLY best recipe on foodnetwork!! :
By tsneddy
Santee, 40
on January 01, 2012
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Our family makes this once a month. A little spin on this. Try ciabatta bread with olive oil drizzle and then grill the bread. Also, we use an asian sweet garlic sauce instead of the hot sauce as my family doesn't like the really hot and spicy food. But the meat is incredible, especially the longer you marinate it. Guy, you rock bro.
By roseannabanana
Orlando
on October 26, 2011
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On his show he used the marinade that he marinated the pork in. After he removed the pork, he poured it into a saucepan and said to heat it above 165 degrees to kill any bacteria. This was plenty enough drizzling sauce for me, but you can double the marinade if you want extra. TIP: Julienne daikon and carrots and marinate in the pickling solution at least 15 mins before adding the cucumbers. Pickled daikon & carrots also known as, Do Chua is traditionally served on Bahn Mi!
Read all 21 reviews