Leftover Teriyaki Tamarind Short Ribs Part I: Short Rib Toast Recipe
- Daniel
- 3 days ago
- 2 min read
After cooking a full-on Christmas feast, I found myself in that familiar post-holiday situation: a fridge full of leftovers that were simply too good to waste. The main stars were my Sticky Teriyaki Tamarind Pork Short Ribs and a couple of stale baguettes that were clearly past their prime for sandwiches.
Instead of reheating the same plate again, I figured this was the perfect excuse to turn leftovers into something completely different, and honestly, more fun to eat.
Baguette pizza felt like the natural move. It’s not trying to be Italian, and it’s definitely not traditional pizza, it’s more of a fridge-raid, comfort-food hybrid. Sweet-savoury glaze, rich shredded pork, stretchy mozzarella, crispy bread… it just works.
I also like that this kind of recipe doesn’t need perfection. It’s casual, forgiving, and exactly the sort of thing you throw together when people are still hovering around the kitchen.
If you’ve ever cooked a big festive meal and wondered what else you could do with the leftovers, this is a great place to start. Once the pork is removed from the bones, it keeps really well in the fridge for up to a week, and the glaze actually gets better after a day or two.
This recipe is proof that leftovers aren’t a downgrade, sometimes they’re just waiting for their second act.
Ingredients:
(Make 4 baguette pizzas)
Equipment:
Oven
Sauce Pot
Directions:
Please visit my "Sticky Teriyaki Tamarind Short Ribs" page for the recipe.
Oven Setup
Preheat your oven to 220°C (430°F) using the grill or broil setting.
Line a baking tray with parchment paper.
Prepare the Glaze
Pour the teriyaki tamarind glaze into a small saucepan over medium heat.
Add butter and stir constantly until melted and glossy.
Once it starts to gently simmer, remove from heat and set aside.
Prepare the Bread
Slice the baguettes in half crosswise, then slice each piece lengthwise.
Place them cut-side up on the baking tray.
Press them down gently with another tray or pan to slightly flatten — this helps them crisp evenly.
Assemble
Spread a generous layer of warm glaze over the bread.
Tear mozzarella into small pieces and scatter over the surface.
Add the shredded pork short ribs evenly on top.
Bake
Place under the grill and cook until the cheese is melted.
Watch closely, cheese will burn fast.
Finish
Spoon a little extra glaze over the hot baguette pizzas.
Garnish with scallions.
Serve immediately while the bread is crisp and the cheese is still stretchy.
Mama Mia...
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