1½ lb. trimmed pork loin, cut into 1¼″ cubes
¾ cup olive oil
¼ cup white wine vinegar
5 tbsp. finely chopped mint
5 tbsp. finely chopped parsley
2 tbsp. finely chopped oregano
1 tsp. fresh lemon juice
1 bay leaf, finely crushed
Kosher salt and freshly ground black pepper, to taste
1½ tsp. crushed red chile flakes
2 10″-long Italian hoagie rolls, split, toasted, and halved
Lemon wedges, for serving