Hi all,

Here is tonights dinner.... Standard Pork and veg. Yum. ;)

Stew

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And the rest......

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Bloody good show old man ! What!!!!
Looks really good..well done.. slobering over the keyboard now...

Grrr!!! :D

Good work Stew. Would love a feed of pork  :P but the apprentice doesn't eat it & I can't eat the lot. Good to see you economising on heat beads in these tough times. Keep up the good work.
LogFire

Looks spot on Stew, Nice work

Jono

A feed fit for a King.
Good job there Stew.

I love Pork..ooo the crackling.

The only trouble is..it takes the express track down the tucker tunnel.
So I don't cook it very often.  :(
bugga

Aart

Well done Stew.  Roast pork and roast lamb are on top of the roasting meats for me to.

Cant go wrong with the roast Porky Stew.
I,m with Aarty......Mmmmmmmm Crackling [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

Robbo

Had a roast leg of pork tonight. It was the best crackling I have ever done thanks to a tip from my butcher mate. He told me the trick was that before I cook it sit the pork on the sink skin up and gently pour a jug of boiling water over the skin real slow. He says it seals the skin where it has been scorn and locks in the juice. I cooked it as usual (salt & oil) after doing that and it turned out the best crackling.

I'm not sure if this is a common thing to do but the first I have heard of it. Will be very interested in feedback.

Thought I would post it here to keep all ideas in the one place

Cheers

Jono

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Stew, Roast and taters the only way to go the reb USA

Jono, I HATE YOU!!!!! ;D ;D ;D ;D
I'm sitt'n here at bed time, having eaten F$%K ALL, now slobering all over my key board!!!!......Damn you! LOL.



Seriously, Thats looks SHMICK!!!
Will be giving that a try, I can assure you!!

Cheers & Beers, Mick.

That looks so fantastic.  I remember when reading your tip of the hot water I did see it on tv and then promptly forgot about it.  I do ok in the oven with just raising the temperature to full blast until the skin blisters and then reduced back.

Makes me sorry I changed from the roast to the ribs for Thora.

I can see a few of us might have a competition for the crackling.  Here no one eats it but me!!!!!

Here I am at 5am on the morning looking at dinner from LAST NITE!!!   How am I gonna make it throught he day after seeing such a delightful dinner.....

Nice looking tucker and it looks soooo inviting!!

Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

gently pour a jug of boiling water over the skin real slow.

Good tip there Jono.
As a crackling lover I thank you.

Robbo

Yeah thanks for sharing Jono. I'll try that


Skip [smiley=smartass.gif]

I have heard various stories about scalding the rind....  Over the years I had heard more debunking it that supporting it...

I think it is time to put on the MYTHBUSTERS hat and test.

I am going to gey a roll of pork, divide it in half and scald one and not scald the other..  ( I will leave it in the fridge to dry out tho) Salt the same way and cook....  

Hopefully photos will appear in the next day or so...

Personally, I am hoping it will be true..  (It makes sense if you think how the skin on Peking Duck is prepared..)

Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

gently pour a jug of boiling water

A Jug, not one of those Electric things surely?
Did  you not use one of your smaller pieces of cast iron to heat the H2O or do you have an old CI Kettle.
::)

sooty wrote on Mar 12^th, 2009 at 8:32pm:

Mackerel Whisperer wrote on Mar 11th, 2009 at 9:57pm: gently pour a jug of boiling water A Jug, not one of those Electric things surely? Did  you not use one of your smaller pieces of cast iron to heat the H2O or do you have an old CI Kettle. ::)

:-X :-X :-X

Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

Re: Roast Pork. Reply #8 - Mar 11th, 2009, 9:57pm Alert Board Moderator about this Post! Mark & Quote Quote Had a roast leg of pork tonight. It was the best crackling I have ever done thanks to a tip from my butcher mate. He told me the trick was that before I cook it sit the pork on the sink skin up and gently pour a jug of boiling water over the skin real slow. He says it seals the skin where it has been scorn and locks in the juice. I cooked it as usual (salt & oil) after doing that and it turned out the best crackling. I'm not sure if this is a common thing to do but the first I have heard of it. Will be very interested in feedback. Thought I would post it here to keep all ideas in the one place Cheers Jono

That has to be the most amazing roast pork I have ever seen!  How big was it and how long did you cook it for?

VicStar wrote on Mar 13^th, 2009 at 5:52pm:

Mackerel Whisperer wrote on Mar 11th, 2009 at 9:57pm: Re: Roast Pork. Reply #8 - Mar 11th, 2009, 9:57pm Alert Board Moderator about this Post! Mark & Quote Quote Had a roast leg of pork tonight. It was the best crackling I have ever done thanks to a tip from my butcher mate. He told me the trick was that before I cook it sit the pork on the sink skin up and gently pour a jug of boiling water over the skin real slow. He says it seals the skin where it has been scorn and locks in the juice. I cooked it as usual (salt & oil) after doing that and it turned out the best crackling. I'm not sure if this is a common thing to do but the first I have heard of it. Will be very interested in feedback. Thought I would post it here to keep all ideas in the one place Cheers Jono That has to be the most amazing roast pork I have ever seen!  How big was it and how long did you cook it for?

G'day VicStar

It was 4.5kg Leg and I cooked it for 4 hours. The first 3 hours real slow (about 10 Heat Beads under and 6 on top (15"oven)). The last hour I cranked the top heat up to 18 (or so) on top and threw about 4 or 5 fresh beads under. Monitor regularly and adjust (put more on top) if need be. I have cooked a squillion roast pork legs and this one topped em all, I have to put it down to the hot water trick.

Cheers

Jono

Try sprinkling fennel seeds over the crackle after you salt it, just before you cook it. I also pour boiling water over my crackle and it makes a huge difference, can't remember who told me about the fennel seeds but its really nice.

Mackerel Whisperer wrote on Mar 13^th, 2009 at 10:54pm:

The last hour I cranked the top heat up to 18 (or so) on top and threw about 4 or 5 fresh beads under.

Aha.  I think this might be your secret.  I was always told to put the pork into a very hot oven for the first half hour then drop the temp down for the remainder of the cooking process.  But I think your method makes more sense.  It would certainly be a better way to crisp up the crackling.

Had to have a go at the hot water crackle thing. Have never tried roasting  pork in a camp oven before so took it steady on the heat.
the roast looked to be cooked after about 2 1/2 hours.....but little sign of crackling.......bit the bullet and fired up some more heat beads ,piled them on top.....really piled them on.
Within a few mins things started happening......lots of spluttering and popping inside oven.....and whisps of of smoke :(......had a quick look took  a few beads off and let it keep popping and spluttering...minus the smoke for about 15mins.
The end result was pretty damn good according to the crackle lovers in the household.   Im convinced its the way to go

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maloney wrote on Mar 14^th, 2009 at 6:50am:

Try sprinkling fennel seeds over the crackle after you salt it, just before you cook it.

Yummmm...that sounds great....will be sure to try that next time we cook roast pork!!!! [smiley=drool5.gif]

Thanks for the tip Rory, looks to be spot on.
I have had trouble in the past with crackling cooked in the CO its tends not to be as crisp as it should be. Lay the heat on last and not at the beginning.
Muzz

I  never have a problem with the crackling in the home oven, by heating it full bore first till it starts to blister and then turn it down to cook gently.  

Someone in here had put the idea of pouring boiling water over the skin first and I tried that on the weekend.  I then rubbed oil and herbs on it and did my usual full heat till it starts to blister routine and it was simply the best crackling I have ever done.  Cant see why it wouldnt work in the CO exactly the same.

I would be more worried about drying it out by doing it last whereas doing it first its simply searing the meat.

The biggest problem is that I shouldnt eat it and every last morsel was devoured.  It was a very good leg of pork. I cut it all up and it stayed moist and tender for three days.

Carolyn™ wrote on Apr 15^th, 2009 at 7:07am:

The biggest problem is that I shouldnt eat it and every last morsel was devoured.

MMMMMM ......I know what you mean Carolyn..... we probably shouldnt cook it.......as I cant leave it alone untill its all gone :'(

Rastas000 wrote on Mar 12^th, 2009 at 2:48pm:

I have heard various stories about scalding the rind....  Over the years I had heard more debunking it that supporting it... I think it is time to put on the MYTHBUSTERS hat and test. I am going to gey a roll of pork, divide it in half and scald one and not scald the other..  ( I will leave it in the fridge to dry out tho) Salt the same way and cook....   Hopefully photos will appear in the next day or so... Personally, I am hoping it will be true..  (It makes sense if you think how the skin on Peking Duck is prepared..)

Did you have any luck with this experiment Rastas??

Mick.

Did a small pork with veg and gravy yesterday, used the boiling water but crackle was not the best
otherwise delicious.
Soot  

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That looks great Soot the veggies (my favourite) are A1.


regards Skip

One of my favourite roasts is pork although a shoulder of lamb takes a lot of beating.  [smiley=drool5.gif]

Nice one Sooty. I'm with Skip - those veggies are superb. Pitty the boiling water trick wasn't really a trick!

Jono

Veg looks great soot....the pork I did looked much like yours untill I really piled the heat on for the last 15-20 mins
SBB

Looks OK to me Sooty.


Aart

:P :P

[smiley=drool5.gif] Looks yumm soot....veggies look perfect......I noticed theres no brussel sprouts ;) :D

Derek wrote on May 18^th, 2009 at 8:45pm:

lamb takes a lot of beating.  [smiley=drool5.gif]

Don't let the RSPCA know that you have been beating up poor, little, defenceless Lambs!! ;D ;D

Cheers, Mick.

;D ;D ;D

I just put on a 4kg leg of Pork in my 14" Furphy (Chinese) at 3.15 pm today on a hot Kingsthorpe day.
12 beads under, 13 on top.  Sprayed the meat with olive oil and rubbed salt on the butcher scored skin.
Interesting points:
- the new Heat Bead Starter Chimney impressed again, so much quicker than the old type
- I used Campmaster Weatherproof matches bought at Barbecues Galore, "windproof/waterproof, extra large heads for stronger & longer burn time" to light the Heatbeads Natural Firelighters, these matches are brilliant and very cheap.
Could not attach my pic, have sent it to Derek to be resized, again.
Update at 5.30pm.  Not enough heat, fired up 10 more beads and put them under.
I really think I will use my trusty Weber Kettle next time, leg of Pork or Lamb come out brilliant and I do not have to check what is going on.
Update at 6.30pm: well it is was well cooked, stewed not roasted, no crackle at all.
Cant have had enough heat.  As said, prefer Weber Kettle.

KD

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We were talking at work last week and one of the boys has an Asian wife
He was saying she puts her pork roasts into a pot of boiling water before roasting. Didn't know for how long, but thought  about 5 minutes, I will find out when he come back from hols in a couple of weeks.
Says the crackle is perfect every time
Kev

Kingsthorpe David wrote on Sep 20^th, 2009 at 3:35pm:

Not enough heat, fired up 10 more beads and put them under.

David

On that size oven for a roast I would use 18 Heat Beads® BBQ Briquettes on top and 6 underneath.

My mother always cooked perfect crackling.  The pork in the old days had a deeper fat layer but the method still works.  

Well scored pork rubbed with salt and I use a little oil (cant remember if she did) then into oven at full bore (turned up as high as possible).

These were the days before smoke alarms  :D now it can take up to 30 minutes but you must wait till the skin has lots of  blisters and then you turn it back to your normal baking temperature.

I notice on the heat bead chart on the front of the web site to get to 450 in a 14" 20 top and 16 bottom is recommended.  

Since reading in here the suggestion to pour over boiling water first, this done prior to salt, oil and heat always gives me a good result.

Derek wrote on Sep 20^th, 2009 at 9:14pm:

On that size oven for a roast I would use 18 Heat Beads® BBQ Briquettes on top and 6 underneath.

Noted!
Thanks for this Derek.

KD

Derek wrote on Sep 20^th, 2009 at 9:14pm:

Kingsthorpe David wrote on Sep 20th, 2009 at 3:35pm: Not enough heat, fired up 10 more beads and put them under. David On that size oven for a roast I would use 18 Heat Beads® BBQ Briquettes on top and 6 underneath.

Interesting

I would have done a 18 up - 8-9 below

StevenM wrote on Sep 25^th, 2009 at 2:39pm:

Interesting I would have done a 18 up - 8-9 below

I have found that putting to much heat underneath has the potential to burn the juices as they run from the meat.  I also go for the principle of one third bottom two thirds top.

Just digging up the pork threads again , surely with the long weekend coming up pork has to be on the menu. :)

I don't think pork has ever been this cheap, Aldi has boneless pork shoulder on special at $5.99/kg this week.
As Carolyn says, crank the heat right up for the first 20-30 minutes then back to normal for an hour or so then for the last ten minutes increase the heat and crack the lid to let the moisture out to ensure the crackling is crispy.
I've given up trying to do my vegies in the same oven, too much moisture, they cook but don't get crisp.

pd

I got a really good crackling, by putting the pork on a wire cake cooler tray over the sink, then poured boiling water over the scored fat.  The made it 'shrink' and then I rubbed it with salt and oil....turned out very well

plenty of good advice on this thread  [smiley=chef.gif] [smiley=chef.gif] [smiley=chef.gif]

have never cooked pork before, but after devouring a hot roasted pork & gravy roll last week, I'm ready to give it a go.

There are lots of ways people cook pork in the camp oven, mine is simple, I use the 15"" oven so there is plenty of hot air around the roast, on a trivet then in an enamual dish (off the bottom so the base dosnt burn)
. Pre heat the lid is the secret (PD-tip) hot as you can get it, baste in olive oil , salt pepper, whak it in the oven lid on, coals on top, 2 to 2-1/2 depending on size, to easy.

In the oven at home same provess but the first 30 min on 220 oc.

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poddy dodger wrote on Jun 3^rd, 2011 at 7:38am:

I don't think pork has ever been this cheap, Aldi has boneless pork shoulder on special at $5.99/kg this week.

Posted June last year.  Wonder if it will go back down that far again.  :-?

Stew wrote on Nov 30^th, 2008 at 7:33pm:

Hi all, Here is tonights dinner.... Standard Pork and veg. Yum. ;) Stew

Stew wrote on Nov 30^th, 2008 at 7:33pm:

Hi all, Here is tonights dinner.... Standard Pork and veg. Yum. ;) Stew

Stew wrote on Nov 30^th, 2008 at 7:33pm:

Hi all, Here is tonights dinner.... Standard Pork and veg. Yum. ;) Stew

Stew wrote on Nov 30^th, 2008 at 7:33pm:

Hi all, Here is tonights dinner.... Standard Pork and veg. Yum. ;) Stew

Stew wrote on Nov 30^th, 2008 at 7:33pm:

Hi all, Here is tonights dinner.... Standard Pork and veg. Yum. ;) Stew

Crazy Dog wrote on Nov 30^th, 2008 at 8:42pm:

Bloody good show old man ! What!!!! Looks really good..well done.. slobering over the keyboard now... Grrr!!! :D

Nice post. I love eating Roast pork. It tastes great.Thanks for giving me this  post.

Hope you dident eat 5 helpings of it

good work Stew...
i like eating the roast pork leg while hot and crispy...