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I'm about to tackle a loin of pork (unrolled) in the Bedourie on the weekend. I'd like to get the crackling going. My recipe will be along the lines of apples and brown onions topped with the pork with some wine or apple cider for moisture in the mix. I'll have salt rubbed into the skin of course.
However, my experiments with the Bedourie on other meat cuts shows it is a fabulous steamer so I'm expecting difficulty getting the crackling to form. Besides doing it separately, any tips?
Bloody awesome result!. Thanks for the simple tip Derek. It worked a treat and impressed the guests, most of them doubters that you could get good crackling from a camp oven.
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