As the holiday season approaches, I find myself immersed in the delightful chaos of preparing for Julaften, Norway’s cherished Christmas Eve. One of the most beloved dishes on this special day is none other than “Ribbe”—succulent pork belly or ribs that are a true labor of love. The goal? Achieving that perfect balance of fall-apart tender meat and crispy skin, or “Svor,” as we affectionately call it. It’s an art form that many foodies, including myself, take seriously. In fact, I often buy enough pork to practice my technique multiple times before the big day arrives!
But what happens after Christmas? Well, if you’re like me, your freezer is likely bursting with leftover cooked pork meat just waiting to be transformed into something new and exciting. This is where the fun begins! Today, I’m thrilled to share a creative way to repurpose those leftovers into mouthwatering Asian-inspired steambuns. Imagine tender, shredded pork coated in a sticky sauce, nestled alongside fresh carrots and spring onions—all wrapped up in a fluffy bun. It’s a delightful fusion that not only breathes new life into your holiday leftovers but also brings a touch of adventure to your kitchen.
In this post, I’ll guide you through my tried-and-true recipe for these delectable steambuns. Whether you’re looking to impress your friends or simply indulge in some comforting flavors at home, this recipe is sure to become a favorite in your culinary repertoire. So roll up your sleeves and let’s dive into this delicious journey together!
PrintSteambuns with Asian Pork Ribs
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dinner
Ingredients
- 4 Frozen Steam Buns (Bao Buns)
- 300 grams pork belly, without skin and bones
Sauce
- 1 clove of garlic
- 1/2 tablespoon ginger, grated
- 1 tablespoon honey
- 1/2 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Hoisin sauce
- 1/2 tablespoon Cilli Sauce
Filling
- Carrots cut into matchsticks
- Cabbage cut into matchsticks
- Spring Onion, strips
Optional
- Sesame seeds
- Fried onions
- Chili Mayo
- Fresh Coriander
Instructions
- Cut carrot, cabbage, and spring onion into thin slices/ribbons that are about 4 – 5cm long.
- Cut the ribs into thin slices or into pieces.
- Finely chop or finely grate the garlic.
- Heat a large frying pan with a little oil and fry the rib slices/pieces golden.
- Place the meat on a plate and set aside.
- If necessary, remove some of the fat from the pan and fry the garlic and ginger while stirring for a minute.
- Add honey, sugar, soy sauce, hoisin and chili sauce to the pan. Stir until everything is well mixed.
- Put the meat back in the pan and mix so that all the meat has a shiny skin of sauce.
- Fill a pan with enough water to cover the bottom of the pan and a few millimeters up the pan.
- Place a steamer basket in the pan and raise the temperature of the pan to a boil.
- When you see steam going through the steamer basket, add the frozen steam buns into the steamer.
- Steam the buns for a few minutes until the buns are soft and warmed through.
- Open buns and fill with meat, carrots, cabbage, and spring onions.
- Feel free to put some chili mayonnaise on top and a sprinkle of crispy garlic/onion and/or sesame seeds.
