Ronto Roaster

We loved our experience at Star Wars: Galaxy’s Edge during our Dapper Day trip a few weeks ago. The immerse architecture, market stall style shops, and amazing theming set the tone for a truly off world experience. Trying all of the food offerings was at the top of my to-do list.

Our favorite eat on Batuu was the Ronto Wrap at Ronto Roasters. Meat grilled on site with a pod racer engine turned on a spit by a droid, the Ronto Wrap it is made with a pillowy pita, thin sliced pork, grilled pork sausage, picked slaw, and peppercorn dressing. Biting into the sausage results in a satisfying snap. The texture of the sausage is matched by more thin sliced pork in the bottom of the pita. Tangy slaw balances out the fat/protein from the meat and peppery sharpness of the sauce keeps you coming back for another bite. The ideal combination of smoke, spice, creamy, and acid this snack is a meal easily split for two as it is quite large and filling.

Ronto Roasters also serves delicious non-alcoholic mixed drinks. The meilroon juice is a brilliant shade of magenta made from Barilittos agua frescas pineapple, Simply Lemonade with blueberry, white cranberry juice, lemon juice, and desert pear nectar. A few sips in I was reminded of a liquid version of a pink and red Starburst. Tasty but sweet - perfect for sipping while exploring Blackspire Outpost. My favorite was the Tatoonie sunset, however. I was quite surprised because I don’t usually like iced tea and it is made from Gold Peak unsweetened tea and Odwalla lemonade with blueberry and melon. The fruit flavors mellowed the tea creating a perfect morning starter.

Since I don’t have a pod racer engine lying around my house, I had to improvise with store bought items and my oven. I was looking for brats with obvious spices and smoky flavor in addition to marinated pork loin with thin slicing potential. I opted for Johnsonville Smoked Brats and Applewood Smoked Bacon Pork Loin. Next on the list was slaw and sauce.

A bag of pre-shredded coleslaw mix was ideal and made prep for dinner faster. The slaw can be mixed ahead of time as well. Pro-tip: always mix the sauce for coleslaw before mixing in the cabbage  to improve coverage and decrease mess. Peppercorn sauce in this recipe can be made from scratch or also store bought. Ken’s Dressings are go-tos at our home and they have a parmesan peppercorn dressing identical in profile to the one listed in my recipe below.

Grill sausages and pork loin for the best smoky flavor but oven baked won’t hurt your final product. (Since it is November I had to use our oven for this recipe!) Always let your meat rest for 10 min prior to slicing to maintain juices. Slice as thin as possible to keep the textures consistent and facilitate easy eating. I toss the naan into the oven for 5-10 minutes to heat it through without toasting - warm and pillowy with added flexibility when loaded with deliciousness. Layer naan with sliced pork, brat, slaw and sauce.

Ronto Wrap

Yield: 4-6 servings

4-6 garlic naan
1 package of smoked brats, pork
1 applewood smoked bacon crusted pork loin, marinated and vacuum packed
Creamy Peppercorn Slaw:
1/4 cup mayo
2 tbs vinegar (apple cider, rice wine, or white)
1 tbs water
2 tsp Dijon mustard (whole grain is okay too)
1 tsp freshly ground black pepper
Salt to taste
Parmesan Peppercorn Dressing:
1/2 cup buttermilk
1/4 cup sour cream
1/4 cup greek yogurt
1/4 cup fresh grated parmesan
1 tbs fresh ground pepper
1/4 tsp dried chives
1/4 tsp dried dill
1/4 tsp dried parsley
1/8 tsp garlic powder
1/8 tsp onion powder
1. Follow instructions for pork loin (mine indicated roasting for 40-50 minutes) and cook brats with pork for last 10 min of cook time.
2. Meanwhile, mix sauce for slaw and gently fold in pre-shredded mix. Rest in refrigerator.
3. Whisk together all ingredients for peppercorn sauce. Flavors will mellow after mixing so don’t be afraid to make it quite peppery. Fresh cracked pepper is better!
4. Rest meat for 10 minutes.
5. Warm naan in oven for 5-10 minutes while slicing pork as thin as you can.
6. Layer warm naan with pork, brat, coleslaw, and drizzle with sauce.

Leftovers from this meal were great to send with my husband for lunch the next day. The slaw keeps well in the fridge and the slaw sauce doesn’t get watery. Any leftover pork loin was ideal for our 16 month old’s lunches - perfect for sandwiches on sourdough bread with melty cheese and tangy mustard. When making these again, however, I’m going to opt for a true lightly picked slaw instead of a peppery slaw to make the flavors of the slaw more distinct from the sauce.

For all you morning people we did try the Morning Ronto Wrap which is beloved by the Internet. My hubby and I were disappointed, however. The slaw was switched for eggs but otherwise the wrap was the same yet it lacked the balance that the tangy slaw brings to each bite. The textures were also too similar between each component providing no interesting mouth feel during chewing. If you’re interested in that sort of thing.

Try this at home for a well balanced dinner with plenty of leftovers for future meals. Let me know if you agree about the tangy slaw being the better balance to the meats or if you’re #teamegg.

Comment below and May the Force be with You!


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