Schäufele (pork shoulder) with warm potato salad and endive salad

Name: Schäufele (pork shoulder) with warm potato salad and endive salad
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 2 medium-sized carrots; 4 medium-sized onions; 1 pickled, smoked pork shoulder/ shovel with rind and bones (order in advance from the butcher); 1 TEASPOON Juniper berries (8-10 pieces); 2–3 Bay leaves; 4 Cloves; 1 TEASPOON black peppercorns; 2 kg waxy potatoes; 1 large bunch of chives; 12 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 TABLESPOONS Oil; 1 heaped Tsp medium hot mustard; 500 g leaf salad, e.g. endive salad

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

2 medium-sized carrots
4 medium-sized onions
1 pickled, smoked pork shoulder/ shovel with rind and bones (order in advance from the butcher)
1 TEASPOON Juniper berries (8-10 pieces)
2–3 Bay leaves
4 Cloves
1 TEASPOON black peppercorns
2 kg waxy potatoes
1 large bunch of chives
12 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 TABLESPOONS Oil
1 heaped Tsp medium hot mustard
500 g leaf salad, e.g. endive salad

Directions

1
Peel, wash and quarter the carrots. Wash and halve 2 onions. Put both with shovels and spices in a large pot and cover with 4-5 l cold water. Bring everything to the boil, cover and simmer for about 2 1/2 hours.
2
Wash the potatoes and cook covered in water for about 20 minutes. Peel and finely dice 1 onion. Wash the chives and cut into small rolls. Drain potatoes, rinse with cold water, peel and slice hot.
3
Approx. 300 ml Schäufele broth, 8 tbsp vinegar, 1 tbsp sugar, onion, 1 tsp salt and some pepper in a small pot briefly boil up. Add 6 tablespoons of oil. Mix hot marinade and chives into the potatoes.
4
Leave to soak for 3/4-1 hour. Peel 1 onion and chop finely. Mix 4 tablespoons vinegar, onion, mustard, some salt and pepper. Fold in 6 tbsp. oil. Clean, wash and drain the endive salad.
5
Pluck the salad into bite-sized pieces and mix with the vinaigrette just before serving. Season the potato salad with salt and pepper again, if necessary add some vinegar and hot stock.
6
Lift the shovels out of the broth and remove them from the bone. Cut the meat into slices and serve with the warm potato salad. Serve with endive salad.