Main CourseDinner

Franconian Schäufele

Name: Franconian Schäufele
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 adag
Cuisine: german
Ingredients: 1,5 kg pork shoulder with rind scored; 2 tk. salt; 1 tk. black pepper freshly ground; 1 tk. caraway seeds; 2 gerezd garlic minced; 1 db yellow onion roughly chopped; 1 db carrot roughly chopped; 1 db celery stalk roughly chopped; 500 ml vegetable broth; 200 ml beer lager or pilsner; 100 ml water

This traditional Franconian dish features a succulent pork shoulder roast with a crispy crackling. Slow-roasted to perfection, it's a hearty and flavorful meal, often served with potato dumplings and gravy.

Forkin eredeti receptje

Teljes idő: 3 ó 35 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: zeller és glutén. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

1,5 kgpork shoulder with rind, scored
2 tk.salt
1 tk.black pepper, freshly ground
1 tk.caraway seeds
2 gerezdgarlic, minced

braising liquid

1 dbyellow onion, roughly chopped
1 dbcarrot, roughly chopped
1 dbcelery stalk, roughly chopped
500 mlvegetable broth
200 mlbeer, lager or pilsner

for crackling

100 mlwater

Eszközök

saucepan · fine-mesh sieve · cutting board · knife · meat thermometer · roasting pan

Elkészítés

Lépésről lépésre

1
Preheat your oven to 160°C (325°F).
Körülbelül 10 p
2
Pat the pork shoulder dry with paper towels. Rub the salt, black pepper, caraway seeds, and garlic generously all over the pork, especially into the scored rind.
Körülbelül 5 p
A szakács megjegyzése: Ensure the rind is very dry for crispy crackling.
3
Place the roughly chopped yellow onion, carrot, and celery stalk in the bottom of a roasting pan.
Körülbelül 2 p
4
Pour the vegetable broth and beer into the roasting pan around the vegetables.
Körülbelül 1 p
5
Place the seasoned pork shoulder, rind-side up, on top of the vegetables in the roasting pan.
Körülbelül 1 p
6
Roast for 2.5 hours, basting occasionally with the pan juices. The internal temperature should reach 70°C (160°F).
Körülbelül 2 ó 30 p
A szakács megjegyzése: If the liquids evaporate too quickly, add a little more broth or water.
7
After 2.5 hours, increase the oven temperature to 220°C (425°F).
8
Pour the water over the rind of the pork. This helps to create steam and puff up the crackling.
Körülbelül 1 p
A szakács megjegyzése: Be careful not to wash off the seasonings.
9
Continue roasting for another 20-30 minutes, or until the rind is beautifully puffed and crispy. Watch it carefully to prevent burning.
Körülbelül 30 p
A szakács megjegyzése: If the crackling isn't crisping, you can use the grill/broiler function for a few minutes, but keep a very close eye on it.
10
Remove the Schäufele from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15 minutes before carving.
Körülbelül 15 p
A szakács megjegyzése: Resting allows the juices to redistribute, making the meat more tender.
11
While the meat rests, strain the pan juices through a fine-mesh sieve into a saucepan. Discard the spent vegetables.
Körülbelül 3 p
12
Simmer the strained pan juices over medium heat until slightly reduced and thickened to your desired gravy consistency.
Körülbelül 5 p
A szakács megjegyzése: Taste and adjust seasoning if necessary. You can add a cornstarch slurry for a thicker gravy.
13
Carve the Schäufele and serve immediately with the prepared gravy.
Körülbelül 2 p

Őrizd meg frissen

Tárolás

Store leftover Schäufele and gravy in separate airtight containers in the refrigerator.

Újramelegítés

Gently reheat the meat in the oven or microwave, and the gravy on the stovetop until warmed through.