BUSH COOKING: Crispy Pork Knuckle
- Good quality pork knuckle (we get all our meat from Our Cow)
- 2-3 apples
- Cup of brown sugar
- Sides to suit – we love mashed potatoes or roast veggies
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.