Asian street sandwich

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyMedium
45ml soy sauce, divided
30g brown sugar, divided
20g grated ginger
2 tbsp oyster sauce, divided
1 tsp chili garlic sauce
15g crushed garlic
1/2 tsp sesame oil
225g pork roast, sliced 0.25cm thick
60ml rice wine vinegar
60ml mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
2 tbsp olive oil
6 (15cm) long sub rolls, split
1 head cos lettuce, leaves separated
Coriander sprigs

For the spicy mayonnaise

120g mayonnaise
30ml hot sauce (recommended: Sriracha)
45ml oyster sauce
1/2 tsp sesame oil
1) In medium bowl, mix 30ml of the soy sauce, 15g of the sugar, ginger, 1 tbsp oyster sauce, the 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 hours.

2) Heat the griddle to high. Remove the pork from the marinade and arrange on the griddle. Reserve the marinade. Griddle for 5 minutes per side for medium doneness. Remove the pork from the griddle to a platter.

3) Pour the reserved marinade into a small saucepan over a 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 brown sugar, mirin and the remaining soy sauce, and mix until the sugar is dissolved. Add the cucumbers and leave to marinate for 10 to 15 mins.

5) Heat a large heavy saute pan over a 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. Leave to sit for 5 minutes, then coat each side of the rolls with about 2 tbsp of the spicy mayonnaise. 7) Arrange the meat on each roll, and top with lettuce, marinated cucumbers and coriander sprigs. Slice in half and serve.

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