Перейти до вмісту
Forkin
Усі рецепти
Main CourseDinner

Franconian Schäufele

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.

Оригінальний рецепт від Forkin

Загальний час
3 год 35 хв
Порції
4
Складність
Середньо

Інформація про алергени: може містити селера і глютен. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Franconian Schäufele

Підготовка

Інгредієнти

Інгредієнти

  • 1,5 kgpork shoulder with rind, scored
  • 2 ч. л.salt
  • 1 ч. л.black pepper, freshly ground
  • 1 ч. л.caraway seeds
  • 2 зубчикgarlic, minced

braising liquid

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

for crackling

  • 100 mlwater

Приладдя

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

Спосіб приготування

Крок за кроком

  1. 1

    Preheat your oven to 160°C (325°F).

    Близько 10 хв

  2. 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.

    Близько 5 хв

    Примітка кухаря: Ensure the rind is very dry for crispy crackling.

  3. 3

    Place the roughly chopped yellow onion, carrot, and celery stalk in the bottom of a roasting pan.

    Близько 2 хв

  4. 4

    Pour the vegetable broth and beer into the roasting pan around the vegetables.

    Близько 1 хв

  5. 5

    Place the seasoned pork shoulder, rind-side up, on top of the vegetables in the roasting pan.

    Близько 1 хв

  6. 6

    Roast for 2.5 hours, basting occasionally with the pan juices. The internal temperature should reach 70°C (160°F).

    Близько 2 год 30 хв

    Примітка кухаря: If the liquids evaporate too quickly, add a little more broth or water.

  7. 7

    After 2.5 hours, increase the oven temperature to 220°C (425°F).

  8. 8

    Pour the water over the rind of the pork. This helps to create steam and puff up the crackling.

    Близько 1 хв

    Примітка кухаря: Be careful not to wash off the seasonings.

  9. 9

    Continue roasting for another 20-30 minutes, or until the rind is beautifully puffed and crispy. Watch it carefully to prevent burning.

    Близько 30 хв

    Примітка кухаря: 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. 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.

    Близько 15 хв

    Примітка кухаря: Resting allows the juices to redistribute, making the meat more tender.

  11. 11

    While the meat rests, strain the pan juices through a fine-mesh sieve into a saucepan. Discard the spent vegetables.

    Близько 3 хв

  12. 12

    Simmer the strained pan juices over medium heat until slightly reduced and thickened to your desired gravy consistency.

    Близько 5 хв

    Примітка кухаря: Taste and adjust seasoning if necessary. You can add a cornstarch slurry for a thicker gravy.

  13. 13

    Carve the Schäufele and serve immediately with the prepared gravy.

    Близько 2 хв

Правильне зберігання

Зберігання

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

Розігрівання

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