The key to a good pork knuckle is nice, crispy crackling! Here’s how it’s done:

• Boil the kettle, and then pour hot water all over the skin, and pat dry with some paper towel.
• Once it’s dry, score the pork skin with a sharp knife rub and rub plenty of salt into it.
• Place your pork knuckle into the camp oven, and crack the lid open to allow any moisture to escape.
• Load up the lid with plenty of hot coals, and cook for 20 minutes.
• After 20 minutes probe your meat (it should be about 145 deg C), and you can close the lid to cook for a further hour.

While that’s cooking, make the apple sauce:

• Dice up 2 or 3 apples
• Cook them down in a frypan, with a little water and a cup of brown sugar.
• Once the liquid has reduced into a nice sticky syrup, you’re ready to go.