Meißner Fummel with a Twist

Ingredients

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• 500g (1.1 lb) potatoes, peeled and cut into wedges 500g (1.1 lb) potatoes, peeled and cut into wedges
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork shoulder, minced garlic, caraway seeds, paprika, thyme, rosemary, salt, and pepper. Mix well to ensure the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally, for about 10 minutes.
4. 4.
   Remove the onions from the skillet and set aside.
5. 5.
   Increase the heat to medium-high and add the marinated pork shoulder to the skillet. Brown the meat on all sides, about 5 minutes.
6. 6.
   Return the caramelized onions to the skillet and add the bay leaf. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Cook for 2 hours, or until the meat is tender and easily falls apart.
7. 7.
   Meanwhile, in a separate baking dish, toss the potato wedges with a drizzle of vegetable oil, salt, and pepper. Place the potatoes in the oven and roast for 30-40 minutes, or until golden brown and crispy.
8. 8.
   Once the meat is cooked, remove the skillet from the oven and discard the bay leaf. Serve the Meißner Fummel alongside the roasted potatoes. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with some marbling as it will result in a more tender and flavorful dish.
• Caraway seeds — Toasting the caraway seeds in a dry skillet for a few minutes before using them will enhance their aroma and flavor.
• Potatoes — To achieve crispy roasted potatoes, make sure to spread them out in a single layer on the baking dish and avoid overcrowding.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the skillet before transferring it to the oven.
• If you prefer a thicker sauce, you can remove the meat from the skillet once it's cooked and simmer the remaining liquid on the stovetop until it reduces to your desired consistency.
• Feel free to customize the spice blend to your taste preferences by adding other herbs and spices such as marjoram or fennel seeds.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Meißner Fummel with a side of sauerkraut or pickles to complement the flavors.

Serving advice

Serve the Meißner Fummel hot, alongside the crispy roasted potatoes. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To present the dish beautifully, arrange the tender pork shoulder and caramelized onions on a serving platter. Place the golden brown roasted potatoes around the meat, and sprinkle fresh parsley over the top. This will create an inviting and appetizing display.