Pork and Rösti Everyday Dinner
Words & Photography by Tanja Janning
This is one of those everyday dinners that turns into magic, and can be enjoyed for not only one, but two days.
For the pork:
1 pork rib roast – mine was about 1 kg
For the rösti:
12 medium sized potatoes (6 for each day)
One handful green beans
One cluster of your favourite small tomatoes
Garlic in oil
Artichokes in oil
On day 1
Preheat the oven to 200°c. To make the beautiful crackling, score the rib roast, smearing the top with butter, salt and pepper. Place in an ovenproof dish, with a cup or two of water. Roast for 30 minutes, then turn the heat down to 160°c. Lay the tomatoes in a roasting tray and place in the oven. Roast for an hour at this temperature.
When the roast is done let it rest while you make the rösti. Wash the potatoes, I prefer not to peel them but it’s up to you. Grate them on the coarse side of your grater. Press the grated potatoes between your hands to remove the moisture. In a bowl mix the potatoes with fresh thyme, salt and pepper to taste. Melt a knob of butter in a frying pan on a medium heat. Add the potato mix to the pan and press down firmly. Let it fry for about 6 minutes on both sides*. Meanwhile, cook the green beans in salted water.
*Tip: The easiest way to flip the rösti is to use a big pot lid. Put it on top of the rösti, tip the frying pan upside down, put a new knob of butter in the pan, then slide the rösti back on.
We served this with a lovely béarnaise sauce, bought from a “homemade” food store. You can make your own if you prefer.
On day 2
The great thing about this roast is the delicious things you can make with the leftovers. Here’s what we did with ours.
Remove the crackling if you didn’t eat it all on the previous day. Cut the meat in thick slices, then cut the slices in half and season. Put a frying pan on medium high heat with a good knob of butter.
Repeat the potato routine from yesterday.
Meanwhile, fry the pork until the outside is crisp. Serve the rösti and crisp pork with a green salad, garlic and artichokes in oil, and a good garlic mayo.