Combine dark soy sauce, soy sauce, oyster sauce, rice wine vinegar, honey, brown sugar, hoisin sauce, Chinese five spice, and red food coloring in a bowl.

Place pork chops in a Ziplock bag.

Pour the sauce over the pork chops in the bag.

Massage the sauce into the pork chops.

Seal the bag, removing as much air as possible.

Refrigerate the pork chops for at least 8 hours, or overnight.

Remove pork chops from the refrigerator 30 minutes before grilling.

Preheat grill to medium heat.

Grill the pork chops until cooked through, about 12 minutes.

Remove the pork chops from the grill and let rest.

Chop the pork chops.

Preheat oven to 350°F.

Warm the baguette or bolillo roll in the oven for 3 minutes.

Remove the roll from the oven and slice it in half lengthwise.

Spread Braunschweiger on the bottom half of the roll.

Top with cucumber slices, cilantro, chopped char siu, jalapeno slices, and pickled carrots and daikon.

Spread mayonnaise on the top half of the roll.

Place the top half of the roll on the sandwich.

Serve immediately.