Schäufele (Schaufele translates to small shovel) is a traditional dish that is mainly served in the my hometown Würzburg and the Frankonian region of Germany. Every year, at my class reunion, I treat myself to this meal when meeting at a restaurant with my former class mates. When finished cooking, it resembles something between grilled pork shank and pork chops. Crispy and juicy, it is my favorite meal when in Lower Frankonia.
Rinse the meat under cold running water and pat dry with paper towels.
Make criss-cross slashes on top of rind, spaced 1 cm apart, to make diamond-shaped patterns and season the pork generously by with salt.
Rub the bottom with salt, pepper and caraway seeds (top rind just salt) and place it into a roasting pan, with its rind facing upward.
Scatter the shredded veggie around it and roast it in an oven, preheated earlier to 325 F or 160 degrees C, until it is browned about 2 to 3 hours. While cooking, pour in enough chicken broth so that 2 cm of the pork remains submerged in it.
Keep basting it with the pan drippings from time to time in order to prevent the rind from becoming too dark and keep it moist.
About 20 to 15 minutes before the cooking time is over, pour the beer (can be mixed with honey) all over the pork and pop it back into the oven and glaze at 450 F or 230 C
Once the meat begins to pull off from the bones, the pork is ready to be served.
Lift it onto a serving plate and pour the cooking juice into a fine sieve to strain into a saucepan.
Cook sauce for several minutes until it reduces, add some wine, salt and pepper to taste, then drizzle over meat and dumplings
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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