Tirri roast
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Finland was built on the Tirri roast. Everyone probably remembers the meat sauce you used to enjoy with potatoes and rye bread on your grandmother’s stove. Here’s how delicious it is.
Ingredients for four
600g pork ribs 2 onions 1 tbsp butter 1 tsp salt 1/2 tsp allspice 1/2 tsp black pepper bay leaf
Smoke the pork and mince it. Peel the onion and cut it into fairly thin strips.
Spread the butter in a high-sided (cast iron) pan and sauté the onion. Fry until soft.
Then add the pork. Take a little water to the surface and season to taste. Pour a generous amount of water into the pan and simmer the tirri roast, gently bubbling, for just over half an hour until the liquids have condensed into a tasty sauce. Add more water if it threatens to dry out.
Serve the tirri roast with boiled potatoes.
Serve the tirri roast with boiled potatoes.
