Recipe: Wood-fired wild pork

Last updated 12:20 27/11/2013

MasterChef contestant Eliott Brookes puts his cooking skills to the test using a wood fire oven.

Wood fire cooking craze

Related Links

What's on your plate: Pork belly sliders Recipe: Smoky shredded pork tacos

Relevant offers


15 things you should know how to cook by the time you're 30 Recipe: Almond Honey-Baked Salmon with Potato Cauliflower Mash Recipes: Banana breakfast smoothie, and green cabbage, apple & hazelnut slaw Recipes: Tuna & olive pizza pockets, scroggin slice, and spicy picnic eggs Recipe: Bhaji with mint chutney from Treasure Island Resort Recipe: Tomato & ricotta tart Recipe: Jordan Rondel's panettone French toast with mascarpone Recipe: Clams, chorizo and rice by Sam Mannering Recipe: Mussel fritters with cucumber & mint salad Recipe: Butterflied leg of lamb with kumara flatbreads

In our new Cooking with Fire series, we're bring you a collection of recipes using an authentic (and possibly homemade) wood fire oven.

MasterChef contestant Eliott Brookes will guide you through delicious recipes that are bound to tickle your tastebuds and leave you wanting more.

The wood fire cooking craze has the world's best chefs talking, and we can't think of a better way to cook wild pork.

This recipe is for a 1.5 - 2kg joint of meat, although it can be done with whole legs of lamb, osso buco or cheaper cuts of meat - the slow cooking will tenderise the meat to perfection.

For more on the wood fire cooking craze including contributions from Jamie Oliver and Al Brown check out the video to the left.


3 cups beef stock
2 cups red wine
1 cup onions - large dice
1 cup carrots - large dice
1 cup celery - large dice
4 cloves garlic, chopped
150g tomato paste
2 can chopped tomatoes
¼ cup Olive Oil
Rosemary, 3 stalks
2 bay leaves
Salt and pepper to taste


Main ingredient Pork
Type of dish Slow cooker
Course Main course
Cooking time 2+
Serves/makes 4-6
Special options Wheat-free

1. Put all the ingredients apart from the meat into a large oven dish with a lid.  Stir until tomato paste is combined with the liquid, add joint of meat.  Make sure the meat is completely covered in liquid (add more wine or stock if necessary).

2. Cook in the pizza oven with the lid on at approx 200c for at least 3 hours.  Check every half hour that the liquid is not reducing too much and turn meat if needed to avoid the top drying out.  Depending on your pizza oven this could take more or less than 3 hours. 

3. When the meat falls away from the bone its ready to enjoy. The liquid would have reduced to a thick gravy consistency.  If you find the gravy is too thick add stock and cook out for 10 minutes.

Ad Feedback

- Stuff

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content