Westphalian Hickory Aroma

Westphalian Hickory Aroma is a traditional dish rooted in the rich culinary history of the Westphalia region in Germany. Renowned for its savory flavors and aromatic profile, this dish combines local ingredients to create a hearty meal that pays homage to the regional gastronomic traditions. Historically, Westphalian cuisine is known for its rustic and robust flavors, often utilizing smoked meats, fragrant woods like hickory, and natural ingredients from the forests and fields. This dish captures the essence of these culinary practices.

Ingredients

• Pork Shoulder - 2 lbs
• Hickory Wood Chips - 2 cups
• Onion - 1 large, chopped
• Dark Beer - 1 bottle
• Apple Cider Vinegar - 1/4 cup
• Brown Sugar - 2 tbsp
• Salt - 2 tsp
• Black Pepper - 1 tsp
• Smoked Paprika - 1 tsp
• Garlic - 3 cloves, minced
• Thyme - 1 tsp, dried
• Vegetable Oil - 2 tbsp

Preparation

Before you begin with the preparation, ensure all your ingredients are fresh to truly capture the dish's authentic taste. We start by marinating the pork shoulder. In a large bowl, mix apple cider vinegar, brown sugar, salt, and black pepper to form a marinade. Submerge the pork in the marinade for at least 2 hours, or preferably overnight, to deepen the flavors.

Cooking Process

1. Begin by preparing your smoking process. Soak the hickory wood chips in water for 30 minutes to prevent them from burning too quickly.

2. In a large heavy-bottomed pot, heat vegetable oil over medium-high heat. Add chopped onion and garlic to the pot and sauté until golden brown.

3. Remove the pork shoulder from the marinade and pat it dry. Season with smoked paprika and thyme. Sear the pork in the pot until browned on all sides, typically 5 minutes each side.

4. Pour in the dark beer and bring to a simmer. Scrape any browned bits from the bottom of the pot to fortify the flavor.

5. Drain your hickory wood chips and set them on a piece of aluminum foil, folding the foil to create a pouch. Poke holes in the foil to allow smoke to escape.

6. Transfer your pot to an oven preheated at 300°F with a prepared rack for indirect heat. Place the pouch of hickory directly on a lit burner and the pot on the unlit side.

7. Cook for approximately 3 to 4 hours, making sure to check with a cooking timer. The pork should be tender and infused with the flavorful aroma of the hickory.

Enjoying Your Meal

Once cooked, allow the Westphalian Hickory Aroma to rest for about 15 minutes before serving. This resting period helps the juices redistribute within the pork, enhancing its flavor. Serve with hearty sides such as roasted potatoes or a simple green salad to complement the bold flavors of the dish. Pair with a glass of dark beer for an authentic regional experience.