Camp oven roast pork

I'd use a fresh load of hot coals towards the end of the cooking to get Crackling.
I am not a big Crackling fan so don't usually bother.

Cheers Kev

Score the top of the meat with a sharp knife, about 15mm apart and rub salt into the cuts.

You will then need to get heat to the top of the oven. This can be done by shovelling a few coals into the lid, but watch that you don't burn it.Cook the meat pretty well before you do the 'crackling' bit.

My wife can do this quite well, and that's what I have done, under her supervision. Of course, we had a few disasters to start off, so don't be disappointed if things don't turn out.

All good dietary stuff, salt mixed with animal fat. Loverly!

I suggest you keep the house oven warm, just in case.

Hope you haven't started yet Smokee:-)

Remove the rind from the pork and trim off the excess fat under the rind.
Place the rind flat and with a sharp knife, make incisions in the skin. Do not cut right through. (On some pork leg, loin or rolls, this may have been already done by the butcher)

Place the rind back on the pork and rub all over with oil, then sprinkle liberally with salt and rub well so the oil/salt mix gets into the incisions.

With this method, half way through the cooking process, you can turn the meat over but keep the rind upward, or remove from the roast if it has crisped up.

Start roasting in a very hot camp oven, where the heat beads, or coals, are placed on the top of the camp oven only. After the rind has begun to blister and crisp up, you can remove some heat beads to reduce the temperature to moderate.

Roasting time for pork is around 1 hour per kilogram of pork, plus half an hour.


Happy Cooking!
Bill.

There was the guy who rang the Swine Flu Hotline, and all he got was crackling....

Seriously, if after doing all of the above, the rind hasn't crackled, you can remove it from the pork meat, wrap it loosely in paper towel and give it a few minutes on High in the microwave to expunge the fat, then leave it a few minutes to sit - it will come out soft, but it will crackle nicely after a few mins. Don't eat the paper towel.

Gerry

Another trick I use is that once I have scored the skin in a cros bleep ch pattern, I pour about a cup of boiling water over the skin, it then opens up the score cuts nicely to rub the salt into.

Neil

high heat first for 30-40 mins.

i've tried rubbing the oil and salt in and just spraying lightly with oil an sprinkling salt on to the rind. the only difference i've found is the second method doesn't give you oily salt covered hands. the crackle works just as well with either method. try it next time you cook mr piggy :)