Chinese BBQ Pork Banh Mi Sandwiches

Name: Chinese BBQ Pork Banh Mi Sandwiches
Ingredients: 2 medium garlic cloves, finely minced (1 tsp.); ½ tsp. Chinese five-spice powder; ½ tsp. sugar; 3 Tbsp. hoisin sauce; 2 Tbsp. honey; 2 Tbsp. ketchup; 2 Tbsp. plus ½ tsp. soy sauce; 2 tsp. toasted sesame oil; 1½ lb. boneless pork shoulder, cut into strips approximately 2 inches thick and 6 inches long; Canola oil, for grilling; 6 nine-inch hero rolls, split lengthwise, connected on one side like a hinge; 1½ cups sriracha mayonnaise, or substitute Kewpie brand 1 Tbsp. Maggi Seasoning or soy sauce; 1 English cucumber, peeled into ¼-inch strips or sliced into rounds (about 42 pieces); 1½ cups torn basil leaves

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This riff on the classic banh mi swaps the usual cold cuts for fatty Chinese-style grilled pork and a layer of cooling cucumber.

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Cooking tools:

Grill
Grill pan
Pastry brush
Tongs
Serving platter
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Peeler
Plastic wrap
Refrigerator
Offset spatula
Spoon
Plate

Ingredients

2 medium garlic cloves, finely minced (1 tsp.)
½ tsp. Chinese five-spice powder
½ tsp. sugar
3 Tbsp. hoisin sauce
2 Tbsp. honey
2 Tbsp. ketchup
2 Tbsp. plus ½ tsp. soy sauce
2 tsp. toasted sesame oil
1½ lb. boneless pork shoulder, cut into strips approximately 2 inches thick and 6 inches long
Canola oil, for grilling
6 nine-inch hero rolls, split lengthwise, connected on one side like a hinge
1½ cups sriracha mayonnaise, or substitute Kewpie brand 1 Tbsp. Maggi Seasoning or soy sauce
1 English cucumber, peeled into ¼-inch strips or sliced into rounds (about 42 pieces)
1½ cups torn basil leaves