Recipe: Slow Roasted Pork Belly
It's that dual texture (often in a single bite) that makes Pork Belly irresistible and guaranteed to please everyone at the camp dinner table. Pair with roast veggies and you've got the ultimate winter warmer.
- 2kg pork
- 4 onions
- Olive oil
- Have a good fire going so there are plenty of coals. Pre-heat camp oven.
- Cut the belly length in half (if needed), then score the rind, cutting through the skin but not the meat.
- Rub oil over the skin and sprinkle on a generous amount of salt.
- Remove the outer layer of the onions and cut in half horizontally. Place in the bottom of the camp oven on a trivet.
- Place the piece/s of pork on top of the onions. The onion will infuse their flavour into the meat while keeping it raised so the heat can circulate.
- Set the camp oven up on a bed of coals with a thin layer on top. Moisture will build up in the camp oven, it’s important you let it out. After the first 20 minutes, crack the lid with wire or folded al foil to allow the steam to escape.
- The remaining cooking time will vary depending on how big the piece of meat you’re cooking. As a rule of thumb, give each kilogram an hour – a 2kg roast will take 2 hours.