Cooking over fire in my mind is the best way to cook, the flavours imparted from the smoke and charring are unbeatable. Each cook is always different because of all the variables, the type of wood/ charcoal your using, the weather and wind direction etc. With practice managing the variables becomes easier and you can get a consistent cook whatever you are faced with.
Tri pod and roasting
Cook Time (X Hrs, X Minutes)
Direct and roasting
Ability Level (Beginner, Intermediate, Pitmaster)
What You’ll Need
- 2kg Free Range Pork Loin Joint Skin on
- 2 Braeburn or other sweet-tart apples, peeled, cored and sliced 2 cm thick
- 50ml apple juice
Tripod, Grill Plate, Baking Tray, Temperature Probe
Light pit 10 minutes before cooking.
Pat pork joint dry with kitchen paper, ensure skin is scored and rub in a good amount of salt.
Use the butcher’s string that the joint is tied with to hook onto the tripod, lower the joint skin side down over the flames (don’t let the flames touch the joint as this will cause a bitter burnt taste to the crackling) monitor the fire and adjust the joint as required lifting or lowering. Cook on the tripod for approximately 40 minutes or until the crackling has started to crisp up and bubble.
Remove the joint from the tripod and place on thick slices of onion in a baking tray. Move the logs in your fire to create a void in the middle, now place the baking tray in the void, surrounded by burning logs, add more logs as needed to keep the temperature of the pit up to around 180c. Roast pork like this for approximately 1 hour 45 minutes or until the pork reaches an internal temperature of 71c
Remove pork and allow to rest for a minimum of 30 minutes. Meanwhile, place the apple slices onto the grill and cook directly for 5 minutes each side until blackened all over. Mix apple in a bowl with apple juice.
Serve with roast potatoes and seasonal veg.