Camp Oven Roasted Pork with Crackling

Camp Oven Roasted Pork with Apple Sauce and Crackling

Camp oven roasted pork with apple sauce and crackling offers a delightful blend of robust flavours and textures, making it a popular choice for outdoor cooking enthusiasts. This article delves into the history and origins of this classic dish, exploring its adaptation to the bush-cooking tradition in Australia.

The Origins: A Traditional British Roast

Roasted pork with apple sauce and crackling has its roots in British cuisine, where it has long been cherished for its rich flavours and satisfying texture.

• British Heritage: The tradition of roasting pork dates back to medieval England, where it was a popular dish for feasts and celebrations. The combination of tender pork, crispy crackling, and tangy apple sauce has endured through the centuries.
• Key Ingredients: The essential components of this dish include a well-seasoned pork roast, crackling made from the pork skin, and a complementary apple sauce that balances the richness of the meat with a touch of acidity.
• Adaptation in Australia: British settlers brought their culinary traditions to Australia, where roasted pork quickly became a beloved staple. The dish has been adapted for bush cooking, particularly in camp ovens, allowing it to be enjoyed in the great outdoors.

**Example:** Early British settlers in Australia adapted their traditional roasted pork recipes to incorporate locally available ingredients and cooking methods, making the dish a favourite in Australian cuisine.

Camp Ovens: Ideal for Roasting in the Bush

The camp oven, also known as a Dutch oven, is an indispensable tool for preparing roasted pork in an outdoor setting. Its design and functionality make it particularly well-suited for this type of cooking.

• Even Heat Distribution: Cast iron camp ovens provide even heat distribution, ensuring that the pork roasts uniformly and the crackling achieves the desired crispiness.
• Durability and Versatility: The robust construction of camp ovens allows for various cooking methods, including roasting, baking, and stewing. Their durability makes them particularly suited for the rough conditions of bush cooking.
• Enhanced Flavour: Roasting pork in a camp oven over an open fire imparts a subtle, smoky flavour, enriching the overall taste of the dish and enhancing its rustic appeal.

**Example:** Using a camp oven to roast pork enables outdoor enthusiasts to enjoy a well-cooked, flavourful meal while embracing the traditional methods of bush cooking.

The Perfect Pairing: Pork, Crackling, and Apple Sauce

The combination of tender roasted pork, crispy crackling, and tangy apple sauce makes this dish a culinary delight, offering a harmonious balance of flavours and textures.

• Roasted Pork: The pork is seasoned and slowly roasted, resulting in tender, juicy meat that forms the heart of this dish. The roasting process enhances the natural flavours of the pork.
• Crackling: Crackling is the crispy skin of the pork, achieved by proper seasoning and high-temperature cooking. It provides a crunchy texture that contrasts beautifully with the tender meat.
• Apple Sauce: Apple sauce is a traditional accompaniment to roasted pork. Its tangy sweetness balances the richness of the meat and crackling, creating a well-rounded flavour profile.

**Example:** The combination of succulent roasted pork, crispy crackling, and tangy apple sauce delivers a delightful dining experience, making this dish a favourite for both special occasions and casual outdoor meals.

A Dish that Celebrates Tradition and the Outdoors

Camp oven roasted pork with apple sauce and crackling is more than just a meal; it is a celebration of culinary tradition and the joys of outdoor cooking. This dish embodies the essence of heritage and innovation.

• Community and Connection: Preparing and sharing roasted pork in an outdoor setting fosters a sense of community and brings people together to enjoy a sumptuous meal in nature.
• Cultural Significance: This dish represents the fusion of British culinary traditions with Australian bush cooking techniques, reflecting the dynamic and diverse nature of Australian cuisine.
• Tradition and Innovation: By adapting a classic British roast to a camp oven setting, cooks can celebrate traditional ingredients and techniques while embracing the innovative spirit of bush cooking.

**Example:** Enjoying camp oven roasted pork with apple sauce and crackling under the stars allows diners to appreciate both the heritage of the dish and the unique experience

Camp Oven Roasted Pork with Crackling

Camp Oven Roasted Pork with Crackling is an impressive and flavourful dish that's perfect for outdoor cooking. With crispy crackling and succulent pork, this recipe will be a standout at any camp meal. Follow these instructions to achieve perfect crackling and juicy pork by the campfire.

Ingredients

• 2 kg (4.4 lbs) pork shoulder or pork belly, skin on
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 grams / 1 oz) sea salt
• 1 tablespoon (15 ml) fennel seeds (optional)
• 1 teaspoon (5 ml) black pepper
• 4 cloves garlic, minced
• 4 sprigs fresh rosemary
• 4 onions, quartered
• 4 carrots, peeled and cut into large pieces
• 2 cups (500 ml) chicken broth

Equipment

• Camp oven (Dutch oven), approximately 4.5 litres (5 quarts)
• Heat-resistant tongs
• Fire gloves
• Mixing bowls
• Wooden spoon for stirring
• Measuring cups and spoons
• Sharp knife
• Wire rack or trivet

Instructions

1. Preparing the Campfire

• Set up your campfire or portable gas burner. Ensure you have enough coals or a steady flame to maintain consistent heat.
• Place the camp oven over medium heat to preheat for about 10 minutes with the lid on.

2. Preparing the Pork

• With a sharp knife, score the pork skin with parallel cuts about 1 cm (1/2 inch) apart. Be careful not to cut into the meat.
• In a small bowl, combine the olive oil, sea salt, fennel seeds (if using), black pepper, and minced garlic to form a paste.
• Rub the seasoning paste thoroughly over the scored skin and the meat, ensuring it gets into the cuts.

3. Preparing the Vegetables

• Place the quartered onions and carrot pieces at the bottom of the camp oven, forming a bed.
• Add the fresh rosemary sprigs among the vegetables.
• Pour the chicken broth into the camp oven, around the vegetables.

4. Roasting the Pork

• Place a wire rack or trivet on top of the bed of vegetables in the camp oven.
• Place the seasoned pork on the rack, ensuring it is elevated above the liquid. This will help achieve the perfect crackling.
• Cover the camp oven with its lid and position it over the prepared campfire or gas burner.
• Arrange hot coals on top of the lid to create an oven-like environment, ensuring even cooking.
• Roast the pork for about 2.5 to 3 hours, or until the internal temperature of the meat reaches 75°C (165°F). Check periodically and adjust the coals to maintain consistent heat.
• If the crackling is not crispy enough, remove the lid towards the end of the cooking time to allow direct heat exposure for the last 20-30 minutes.

5. Resting the Pork

• Once the pork is cooked, carefully remove the camp oven from the heat using heat-resistant tongs and fire gloves.
• Transfer the pork to a carving board and let it rest for 10-15 minutes before slicing.
• During this time, you can cover it loosely with aluminium foil to keep it warm.

6. Serving

• Carve the roasted pork into slices and serve with the roasted vegetables from the camp oven.
• The liquid in the camp oven can be used as a gravy or reduction sauce. Simply strain, reduce