Main CourseDinner

Franconian Schäufele

Name: Franconian Schäufele
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 porsiyon
Cuisine: german
Ingredients: 1,5 kg pork shoulder with rind scored; 2 çay kaşığı salt; 1 çay kaşığı black pepper freshly ground; 1 çay kaşığı caraway seeds; 2 diş garlic minced; 1 adet yellow onion roughly chopped; 1 adet carrot roughly chopped; 1 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 35 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kereviz ve gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 kgpork shoulder with rind, scored
2 çay kaşığısalt
1 çay kaşığıblack pepper, freshly ground
1 çay kaşığıcaraway seeds
2 dişgarlic, minced

braising liquid

1 adetyellow onion, roughly chopped
1 adetcarrot, roughly chopped
1 adetcelery stalk, roughly chopped
500 mlvegetable broth
200 mlbeer, lager or pilsner

for crackling

100 mlwater

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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