BUSH COOKING: Crispy Pork Knuckle


  • Good quality pork knuckle (we get all our meat from Our Cow)
  • Salt
  • 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.


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