Leftover Teriyaki Tamarind Short Ribs Part II: Short Rib Sandwich Recipe
- Daniel
- 1 day ago
- 2 min read
After cooking a full-on Christmas feast, I found myself staring at containers of leftover sticky teriyaki tamarind pork short ribs and a couple of slightly sad baguettes. Reheating felt uninspired, so I went down the much more dangerous route of turning leftovers into something entirely new.
This sandwich is Part 2 of that experiment, quick, instinctive, and built around what was already in the fridge rather than a plan.
Halfway through making it, it hit me why this felt so familiar. Soft bread, sticky pork, glossy sauce, that sweet-savory pull, it scratches the same itch as a McRib. Not in a copycat way, but in spirit.
This is the “grown-up leftovers” version: real shredded pork short ribs, a tamarind-teriyaki glaze with depth and acidity, sautéed onions and garlic, and just a touch of heat from wasabi to keep things interesting.
It’s not a po’ boy, and it’s not trying to be. It’s just a solid sandwich born from leftovers, muscle memory, and curiosity.
If you’ve ever had braised pork and good bread hanging around after a big meal, this is exactly the kind of thing you should make, no rules, no pressure, just something messy, comforting, and deeply satisfying.
Ingredients:
(Make 2 sandwiches)
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Unsalted Butter, 2 TBSP
Crusty Soft Baguette, 1
Sticky Teriyaki Tamarind Short Ribs Shredded Homemade, A Handful
Teriyaki Tamarind Glaze Homemade, 2 TBSP + 2 TBSP
Ketchup, 2 TBSP
Wasabi, Pinch
Equipment:
Oven
Cast Iron Skillet
Directions:
Please visit my "Sticky Teriyaki Tamarind Short Ribs" page for the recipe.
Prep the Aromatics
Heat 2 TBSP of oil in a cast iron skillet over medium heat.
Add the minced onion, season lightly with salt and pepper, and sauté until soft and translucent.
Add the minced garlic to the onions.
Cook briefly until fragrant, then remove the onion-garlic mixture from the skillet and set aside.
Toast the Bread
In the same skillet, add butter to deglaze the pan.
Let it melt and pick up any flavour left behind.
Slice the baguette crosswise, then split each piece lengthwise.
Toast the bread in the skillet or in the oven until lightly golden on the cut sides.
Remove and set aside.
Heat the Short Ribs
Add another 2 TBSP of oil to the same skillet over medium heat.
Add the shredded pork short ribs and 2 TBSP of the teriyaki tamarind glaze.
Sauté until the pork is hot, sticky, and the glaze has reduced to coat the meat well.
Remove from heat.
Mix the Sauce
In a small bowl, mix together 2 TBSP of teriyaki tamarind glaze, ketchup, and a small pinch of wasabi.
Taste and adjust until savoury, slightly sweet, and gently sharp.
Assemble the Sandwich
To assemble, spread the sauce onto one side of the toasted baguette.
Top with the sticky pork short ribs, followed by the sautéed onion-garlic mixture.
Close the sandwich, press gently, and serve immediately while warm.
Better than McRib TBH....
The assembly...
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