Main CourseDinner

Franconian Schäufele

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

Originálny recept od Forkin

Celkový čas: 3 h 35 min
Porcie: 4
Náročnosť: Stredná

Informácie o alergénoch: môže obsahovať zeler a lepok. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

1,5 kgpork shoulder with rind, scored
2 lyžičkasalt
1 lyžičkablack pepper, freshly ground
1 lyžičkacaraway seeds
2 strúčikgarlic, minced

braising liquid

1 ksyellow onion, roughly chopped
1 kscarrot, roughly chopped
1 kscelery stalk, roughly chopped
500 mlvegetable broth
200 mlbeer, lager or pilsner

for crackling

100 mlwater

Vybavenie

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

Postup

Krok za krokom

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

Správne uchovanie

Skladovanie

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

Ohrievanie

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