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Franconian Schäufele | Crispy & Tender
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170 min
Knuspr-Küche
Das Fränkische Schäufele ist die Krönung der bayerisch-fränkischen Bratenkultur: Butterzartes Schweinefleisch unter einer unvergleichlich röschen, krachenden Kruste, serviert mit dunkler Biersauce, Semmelknödeln und Sauerkraut.
Preparation method
Preparation & Scoring
Preheat the oven to 160 °C top/bottom heat. Using a very sharp knife, score the pork roast crackling in a diamond pattern down to just above the meat (do not cut into the meat).
Rub the meat all over vigorously with ground caraway, freshly ground black pepper, and 1 tsp salt. Massage the crackling separately and generously with the remaining salt so that it pops up crispy later.
Roughly dice the onions, carrots, and celery, and spread them over the bottom of a roasting pan.
Chef's tip
Important for the perfect crust: Keep the crackling dry throughout the entire roasting process and never pour the beer broth over it.
If the crust is not crispy enough after the cooking time, simply crisp under the oven grill at 230 °C for 5 minutes.
Ingredients
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