Main CourseDinner

Franconian Schäufele

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

O rețetă originală de Forkin

Durată totală: 3 ore 35 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține țelină și gluten. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1,5 kgpork shoulder with rind, scored
2 lingurițăsalt
1 lingurițăblack pepper, freshly ground
1 lingurițăcaraway seeds
2 cățelgarlic, minced

braising liquid

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

for crackling

100 mlwater

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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