Main CourseDinner

Franconian Schäufele

Name: Franconian Schäufele
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 份
Cuisine: german
Ingredients: 1.5 kg pork shoulder with rind scored; 2 茶匙 salt; 1 茶匙 black pepper freshly ground; 1 茶匙 caraway seeds; 2 瓣 garlic minced; 1 个 yellow onion roughly chopped; 1 个 carrot roughly chopped; 1 个 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 的原创食谱

总用时: 3小时 35分钟
份量: 4
难度: 中等

过敏原信息： 可能含有芹菜和麸质。如有过敏，请务必查看配料包装。

备料

配料

1.5 kgpork shoulder with rind, scored
2 茶匙salt
1 茶匙black pepper, freshly ground
1 茶匙caraway seeds
2 瓣garlic, minced

braising liquid

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

for crackling

100 mlwater

厨具

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

做法

分步操作

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

妥善保存

储存

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

重新加热

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