Traditional Sunday lunches in Franconia
Ingredients for 4 Portions
1 1 kg Pork (shoulder bone and skin - Souffle)
Salt and pepper
1 tsp Caraway
1 tbsp Butter
1 large Onion (s)
1 large Carrot (s)
something Beer, dark
Preparation
The rind of the pork roast cut diagonally or cut immediately on purchase can be.
Wash the pork roast, pat dry and rub thoroughly with salt and pepper. The grease in an iron casserole pan and fry the meat on all sides. The onion into quarters, cut the carrot into large pieces. Pour in 1 cup water. The roast on the bottom rack in a preheated 200 degree oven and roast with the rind up, with occasional basting with the pan juices in 1 1/2-2 hours at all. Possibly. pour some more water.
The last 30 minutes brush again with beer, so the crust is crunchy.
Remove the roast and stand for 10 minutes. Deglaze the pan juices with some water, pour through a sieve, degrease and season with salt may still, perhaps a bit binding. (I tie my sauce, as I puree the vegetables first and then the sauce through a sieve. This is also a fine taste) For frying range. Side dish: potato dumplings and cabbage salad. As a drink, of course, fits this beer.
TIP. A friendly butcher gave me the tip, the temperature to 160 ° C to slow down and cook the pork shoulder for 3-4 hours. It is buttery soft.
Preparation time: 30 min
