Main CourseDinner

Franconian Schäufele

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 35 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać seler i gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1,5 kgpork shoulder with rind, scored
2 łyżeczkasalt
1 łyżeczkablack pepper, freshly ground
1 łyżeczkacaraway seeds
2 ząbekgarlic, minced

braising liquid

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

for crackling

100 mlwater

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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