Juleribbe is one the traditional dishes Norwegians eat during Christmas, pork belly slow cooked in the oven on low heat and then broiled to give the pork rind a nice crisp. If you have some left over after Christmas dinner, it is usually served thin sliced as cold cuts for Christmas day breakfast.
I made some chicken wings with a Vietnamese style marinade and thought why not make the sauce for the Christmas pork leftover, if you do not have any leftover I guess you can use any type of fried or baked pork.
3 tsp minced garlic
1/2 tsp grated ginger
1,5 dl fish sauce
2 tbsp oyster sauce
1 tbsp plum sauce
1 dl sugar
1 tbsp cooking oil
Garnish(use as much as you want)
Chopped fresh mint leaves
Chopped fresh coriander/cilantro
Chopped fresh chilies.
Saute garlic and ginger in a pan with a little oil. Add the rest of the ingredients and lett it cook in to a thick syrup.
Fry your pork left over and when the pieces are done pour the syrup over your pork, make sure every piece is coated and sprinkle the chopped herbs and chili.
Serve this with fresh vegetables like shredded carots, julienned cucumbers, snow peas and rice, I used wild rice.
Happy left over eating:)