Main CourseDinner

Franconian Schäufele

Name: Franconian Schäufele
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 porsjoner
Cuisine: german
Ingredients: 1,5 kg pork shoulder with rind scored; 2 ts salt; 1 ts black pepper freshly ground; 1 ts caraway seeds; 2 fedd garlic minced; 1 stk. yellow onion roughly chopped; 1 stk. carrot roughly chopped; 1 stk. 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.

En original oppskrift av Forkin

Total tid: 3 t 35 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde selleri og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1,5 kgpork shoulder with rind, scored
2 tssalt
1 tsblack pepper, freshly ground
1 tscaraway seeds
2 feddgarlic, minced

braising liquid

1 stk.yellow onion, roughly chopped
1 stk.carrot, roughly chopped
1 stk.celery stalk, roughly chopped
500 mlvegetable broth
200 mlbeer, lager or pilsner

for crackling

100 mlwater

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Preheat your oven to 160°C (325°F).
Omtrent 10 min
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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
4
Pour the vegetable broth and beer into the roasting pan around the vegetables.
Omtrent 1 min
5
Place the seasoned pork shoulder, rind-side up, on top of the vegetables in the roasting pan.
Omtrent 1 min
6
Roast for 2.5 hours, basting occasionally with the pan juices. The internal temperature should reach 70°C (160°F).
Omtrent 2 t 30 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 3 min
12
Simmer the strained pan juices over medium heat until slightly reduced and thickened to your desired gravy consistency.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min

Hold den god

Oppbevaring

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

Oppvarming

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