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1
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.
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2
Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
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3
Heat the grill to high.
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4
Remove the pork from the marinade and arrange on the grill.
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5
Reserve the marinade.
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6
Grill for 5 minutes per side for medium doneness.
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7
Remove the pork from the grill to a platter.
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8
Pour the reserved marinade into a small saucepan over medium heat.
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9
Bring to a boil and let reduce until it starts to thicken, about 10 minutes.
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10
Drizzle the pork with the reduced marinade.
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11
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.
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12
Add the cucumbers and let marinate for 10 to 15 minutes.
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13
Heat a large heavy saute pan over low heat.
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14
Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast.
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15
In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine.
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16
Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
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17
Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs.
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18
Slice in half and serve.
