Stelze
Roasted pork knuckle, a traditional Austrian dish.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Stelze, or roasted pork knuckle, has its roots in traditional Austrian peasant cuisine. Utilizing less desirable cuts of meat was a common practice to create hearty and affordable meals. The preparation and consumption of pork, particularly during festive periods, has long been culturally significant in Austria.
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Stelze is deeply ingrained in Austrian culinary culture, often associated with conviviality, celebrations, and traditional Gasthäuser (taverns).
Gasthaus Culture
Stelze is a staple dish in many traditional Austrian Gasthäuser, where it is often served as a communal meal, encouraging sharing and socializing.
Festive Occasions
While available year-round, Stelze is often enjoyed during festive occasions like Oktoberfest, Christmas markets, and other celebrations where hearty, comforting food is highly valued.
Regional Variations
While the basic concept remains the same, regional variations exist, with some areas favoring specific spice blends or cooking methods.
Accompaniments
Common accompaniments include horseradish (Kren), mustard, pickles, bread dumplings (Semmelknödel), sauerkraut (Sauerkraut) and potatoes.
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Stelze offers a rich and savory flavor profile, defined by crispy skin, succulent meat, and often a hint of smoke and spices.
The primary flavor is pork, which is deeply savory and fatty. The roasting process creates a crispy, crackling skin that is intensely flavorful and adds a textural contrast. Common seasonings include garlic, caraway seeds, marjoram, salt, pepper, and sometimes paprika. The long cooking time allows the flavors to penetrate the meat deeply. The meat itself is moist and tender, offering a gelatinous quality from the connective tissues breaking down during cooking. Sometimes it's smoked for additional aroma and taste.
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Scoring the Skin
Score the skin of the pork knuckle deeply in a crosshatch pattern. This allows the fat to render out, resulting in a crispier skin.
Brining/Curing
Brining or curing the pork knuckle for several hours or overnight can enhance the flavor and moisture content of the meat.
Low and Slow Roasting
Roast the pork knuckle at a low temperature (e.g., 150-160°C or 300-320°F) for an extended period (3-4 hours or more) to ensure the meat is tender and falling off the bone. Increase the heat towards the end to achieve maximum crispiness on the skin.
Basting
Baste the pork knuckle periodically with its own rendered fat or a mixture of beer and broth during roasting to keep it moist and flavorful.
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