How to Cook Roast Pork Bush Style

(footsteps) (undergrowth crackling underfoot) (fire crackling) (snapping branch) (snapping branch) (sawing branch) (snapping branch) (sawing branch) – Here you go, a stick there for later. There’s the knife there. (whittling branch) Yeah, cutting up there.
(snapping branch) – What do you mean, cutting up? – Just got this stick ready. This is what we’re gonna
cook the roast pork on, like a rotisserie. 1.4 kilo pork roast. There we go. Good work, sweetie,
stick right through it, yeah? – Yes, very easy meat. So very, what is that called? – [Man] Nice and sharp.
– Soft, softy soft. Ready? – [Man] Yep. (pot lid clattering) Careful. (pot lid clattering) – It’s very easy. – Put it there. (pot lid clattering) – Only half. – Half now, you add a bit more later. (pot lid clattering) (meat sizzling and crackling over fire) (birds calling) – [Man] Fire’s nice
and gently burning. It’ll probably take an hour. (flies buzzing) (wafting paper vigorously) (meat sizzling and crackling over fire) (meat sizzling and crackling over fire) (wafting paper vigorously) Beautiful (laughs). (birds calling) We could go for the– – Here (taps spoon on pot). (pouring hot liquid) (stirring liquid) Maybe you not enough there. – More? – More. (tapping vigorously) (pan lid clattering) – [Man] Cooking the
ends of it, sweetie? Yeah? (meat sizzling) Careful or the wood will
start burning, yeah. (meat sizzling over fire) (meat sizzling over fire) (pan scraping) (pan lid clattering) (pan scraping) – This is ready. – [Man] It’s only
been about 35 minutes. It needs at least an hour. – I think this is ready. – [Man] What if you cut it in half right down the middle, see if it’s ready in the middle? (cutting meat) I’ll hold it. – I think it’s ready.
– Oh, mate. – It’s ready. – [Man] You reckon? – Yeah. It’s ready, mate. – [Man] How about you halve it? – Mm. It’s ready, look,
– Oh, man. – It’s ready. – Quick taste test of that pork. Look at that, steaming away. Mmm. – I want the crackles, I’m gonna… Oh, look at that. – Hmm (laughs). Bit of crackling. Bit of pork skin being
sliced off the meat. Oh yeah, bit of crackling see. – Hm-mm. – Cut a bit off for me. (pot over fire whistling) (cutting meat) Look at that. Beautiful, hold it up, see, hold it up. Ha-ha-ha, imagine just sitting there and just chewing on that
whole thing as it is. (laughs) Look at that. There you go campers, all you have to do is just
sharpen that stick at one end. It’s probably what, just over
half an inch in thickness, that fresh tree branch. So I wouldn’t use dead wood
for this kind of project, just a piece of fresh
timber off the trees. Hi there, campers. I think one lesson when
cooking over a fire like this. Because the ground
around here is quite damp, I just let the fire burn
for a couple of hours, before we started cooking. That’s to not only dry out the
ground underneath the fire, but also to heat up the rocks. I find that if you can really
warm up the entire fireplace, the half fire circle system,
helps with smoke control. Smoke seems to just go up, if the rocks are nicely heated. Thanks for joining us on this feast. Hello there, campers. It’s the next night and
you might have wondered what we were going to do
with all the leftover pork. There was too much pork
for us to eat at once, so Christina’s just cutting it
up now into a pork adobo. So we don’t have a refrigerator here, so the best thing to do
in keeping the pork fresh is just keep it wrapped in plastic, ’cause the last thing is, you don’t want the flies getting to it. (sizzling meat) So for the last 24 hours, that pork, or that roast pork has
been in my backpack, wrapped in plastic and
now we just recook it. Perfectly safe to eat that
24 hours later, but… (sizzling meat) But I wouldn’t leave it too long though, two or three days later, you definitely wouldn’t
want to eat the pork. Thanks for watching. This is Bush Channel. (gentle, uplifting music) – [Voiceover] Keep it safe and always make sure you fully extinguish your campfire, before packing up and
leaving your campsite. (sprinkling water over fire) (pouring water)

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