Hung pork guard of honour

Serves 8 Starters and mains

Advertisement

Method

This recipe gives directions for adventurous cooks to build a frame in order to hang the meat over a giant fire pit. To use a conventional barbecue, just use the indirect cooking method.

Wear gloves and protective clothing to build the frame. Peel the bark off the 3 branches with a whittling knife or similar. Using a sharp carving axe, carve sharp points into one end of 2 of the poles. On the other ends of the same poles, starting about 10cm down, carve away half the wood across the diagonal to the end. For the third pole, carve matching diagonal points on both ends, making sure they are on the same side of the branch (ie top or bottom).

Put the branches flat on the ground in a U-shape, matching the notches at the bottom of the U, and putting the 2 spikes at the top. Ask someone to hold the joints together while you use a 2.5cm auger to drill a hole through both poles, and repeat on the other side.

Using the 1m branch, fashion 2 dowels to match the holes and drive them in with the mallet. If the frame is loose remake the dowels to improve the fit.

Stand the frame upright and, using a sledgehammer, drive the wooden spikes into the ground until the frame is steady. Use the steel wire to secure the chain to each end of the frame, so it is hanging a couple of feet above what will be the fire.

When ready to cook, light a fire on the ground in the middle of the frame. When you have a reasonable coal bed, carefully spread out the coals, so they take up approx. half the width of the frame, and add more fuel.

Season each rack of pork, then tie the ribs together with plenty of twine. Insert 2 meat hooks into each rack, one at each end along its length. Hang the pork from the frame, so the heat is caressing the flesh, and leave it to start cooking. If there is a little wind, carefully push the fire around with a shovel to direct the heat.

After 20 minutes, the meat will start to brown and the fat will drip. Cook for the next 2–3 hours, moving the meat hooks every 20 minutes, so you can turn the meat and ensure it cooks evenly. After about 2 or 3 hours, the skin should start to blister. Make sure the fat is facing the heat, then add in another solid bed of charcoal and get the heat up. Cook hard for a couple of minutes until the skin turns to crackling.

Remove the racks and take out the hooks. Slice off the crackling and brush the meat with mustard. Combine the herbs in a flat tray, then roll the meat in them. Rest under foil for at least 1 hour in a warm place.

Chop the crackling and serve alongside the racks, laid out with their bones crossing in the air.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.