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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM › Camp Oven & Outdoor Cooking › Camp Oven Cooking Discussion › Roast Pork

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Roast Pork (Read 2740 times)

Aug 24^th, 2013 at 8:37pm

Derek Offline
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Did a roast pork in my ten inch oven last night. Maggie and I nearly fought over the crackling. Grin

rpork1.JPG (68 KB | )

rpork2.JPG (124 KB | )

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Reply #1 - Aug 24^th, 2013 at 9:09pm

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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Reckon Maggie would win! LOL

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #2 - Oct 3^rd, 2013 at 12:04am

Sunsetbay4me Offline
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Details please. Size of roast, etc. Thanks.

There is no evidence to support the notion that life is serious.

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Reply #3 - Oct 3^rd, 2013 at 9:57am

Derek Offline
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Sunsetbay4me wrote on Oct 3^rd, 2013 at 12:04am:

Details please. Size of roast, etc. Thanks.

I cannot remember what size it was. Roughly one and a half kilograms I think.

All I did was spray the outside with olive oil and rub flaked salt into the cuts in the skin then sprinkle the same salt all over. (I have found the salt helps to suck the moisture out of the skin and helps to form the crackling)

Start cooking in a hot oven for the first 30 to 45 minutes to set the crackling then lower heat and cook for about two hours total.

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Reply #4 - Oct 3^rd, 2013 at 5:40pm

jclures Offline
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Derek as you already have this thread on pork roast I will show you the one I did camping at Reedybrook Station last week.

I used my 12inch oven, the same as you though started hot, the crackling was so good.

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