Dutch oven recipe Pork & Porter Stew

Dutch oven recipe Pork & Porter Stew served with potato pancakes.

Dutch oven recipe Pork & Porter StewFinally had a day to myself so headed down to the marsh to do some open fire cooking using my Dutch Oven.

Since my Frontier Stove is being serviced it was time to do some open fire cooking.  I had also a new video camera to try so thought i’d make a day by filming some cooking, review some new trouser I had delivered from Revolution Race, show how I look after my boots and make some more char cloth.

There was a draw back, I took all the footage but there was an issue whilst editing the footage as iMovie didn’t like the 4k 60FPS footage and it was flickering a lot.  I had used my iPhone so had some footage left but only enough to show how I cooked the stew.

So this recipe is my own recipe loosely based on a Polish Dish.

Ingredients:

  1. 2 x Pork steaks
  2. 1 x large potato
  3. 1 onion
  4. smoked paprika
  5. dried mushrooms
  6. 2 x carrots
  7. 1 x bottle of porter or stout
  8. Plain flour
  9. A little water

Dutch oven recipe Pork & Porter StewMethod

Chop the pork steaks into cubes, put back into bag and add 2 spoons of flour and shake the bag.

Cut onion and carrots

Place dutch oven onto coals and allow to heat (gentle heat).

Add meat and onions and allow to brown.

Once meat is brown add in the bottle of porter, paprika and carrots.

Stir regularly over allow heat for about 20 mins (add a little water if beer reduces too much.

Pancake: Open your bag of potato and onion and add 3 large spoons of plain flour, salt and pepper and a little water.

Hold top of bag and knead mix together (it should be the consistency of porridge).

Invert the Dutch Oven lid onto coals, add a little lard, allow to heat the squeeze out mixture and pat flat using spoon onto the lid of the oven.

Allow to cook for about 10 – 15 mins until golden brown turning often.

Serve stew onto pancake and enjoy.

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Dutch oven Bobotie

Dutch oven

Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian “bobotok,” and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town.

Somewhat of a national dish, every South African cook has his or her own favorite version, some very simple, others quite elaborate.

Frontier stove
Bobotie cooked in a dutch oven on the frontier stove.

Bobotie is a very simple dish to make in a Dutch oven over an open fire or as I have done utilizing my Frontier stove from anevay.co.uk

Please have a look at my post on stove reviews.

The great thing about this dish is that it is really just a one pot dish (apart from preparation).

INGREDIENTS

Oil — 2 or 3 tablespoons

Onions, thinly sliced — 2

Ground beef — 2 pounds

White bread, crust removed and cut into cubes — 2 or 3 slices

Milk — 1 cup

Vinegar or lemon juice — 1/4 cup

Raisins — 1/2 cup

Sugar — 2 tablespoons

Curry powder — 1 or 2 tablespoons

Turmeric — 1 teaspoons

Salt and pepper — to season

Bay leaves — 5

Eggs, beaten — 2

Dutch oven on the frontier stove

METHOD

Heat the oil in the Dutch oven over medium heat ( a flat bottomed Dutch oven is best but I have a three footed Dutch oven and to get the heat I remove the metal plate to get more heat into the Dutch oven.

Add the onions and saute until translucent and just starting to brown. Add the minced lamb and break it up while sauteing until cooked through and crumbly.

Remove from heat, drain off and discard any excess fat.

Put the bread and milk in a bowl and soak for 5 to 10 minutes. Remove the bread and squeeze it dry, adding the squeezed milk back into the soaking bowl.

Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings.

The meat should have a pleasantly sweet-sour flavor.

Pour the meat mixture back into the Dutch oven and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick.

Dutch oven cooking over a fire

Place the dutch oven back onto the frontier stove or over the fire and place the lid onto the Dutch oven and add some coals onto the lid.

Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15 to 20 minutes, or until the custard is set.

This recipe is best served with yellow rice.

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Dutch Oven cooking

I’ve had a Dutch oven in my kit room for about 10 years now and dabbled in cooking with it quite a few times.

What a versatile piece of kit the only issue with it is the weight. It’s not the sort of thing you throw in your backpack and carry on a thruhike, it’s the sort of kit that you take with you in a car where you don’t have to worry about walking with it and can take out of the car to your camp.

There’s many Different types but the one most versatile for camp cooking is the three legged Dutch oven.

A camp oven sits on three stubby legs over hot coals or briquettes. It usually comes with a flanged lid (formed with a lip on the outer edge) to keep ash or coals out of the food when the lid is lifted.

Simple as it sounds, a camp oven is a wonderfully versatile piece of equipment. Use it as a pot or sauté pan. Flip the lid over and use it as a griddle.


Or place the food inside the oven and fit the lid tightly over the top controlling the temperature by regulating the amount of embers on the lid.

One of my favourite things to cook in a Dutch oven is a joint of lamb.

There’s many different ways to cook it some people wrap the meat in foil to save the arduous cleaning of the oven but I prefer resting the meat on sliced potatoes and if the oven is really charred inside put it on a high heat to burn any residue of welded to the oven.

Also if the outside of your meat is burning the embers are to hot.

Let’s talk about the lid. The lid is what turns this pot into a oven but also flip the lid over and stick it in your coals and you have a perfect skillet for frying Bannock, cooking breakfast or frying fish.


I recommend adding a Dutch oven to your kit and search some recipes. There’s many books available on Amazon about Dutch oven cooking.

Try a roast chicken then use the Dutch oven to boils down a broth with the carcass and make a great chicken stew with dumplings this is my children’s favourite known as camping stew!

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Early December wild camp


I’m lucky enough to have use of a 2.5 acre piece of land that borders the river Waveney on the Norfolk Broads. So after finishing a set of busy night shift working for the Ambulance service I grabbed a few hours kip and then filled the car and headed of just up the road.
Initially I was camping with a friend and colleague who I completed the Fjällräven Classic with in Sweden in the summer but due to his boiler breaking down I was Billy no mates. But that didn’t really bother me as I was looking forward to a quite night on my own.
I had planned of cooking a roast leg of lamb in the Dutch oven but forgot to take it out of the freezer so whilst picking up my beer supply I picked up a lump of pork as well.
It’s much easier setting up without my young boys didn’t have to keep beckoning to their command so got the hammock and tarp set up and then got the cooking area done.
I built a fire reflector and hammered some sticks in to crest a hang for the Dutch oven over the fire.

So pork in the oven with some veg and time to have a beer and let it slowly cook.
I had brought my carving tools and a piece of green birch to try my first attempt at a Sami Pukko sheath. It didnt go to bad but later on when pinning it together I managed to split the end so had to cut it off.

The night was pretty cold and the temperature dropped below zero but I was really warm using a down sleeping bag as a quilt and the DD Hammocks under quilt on the hammock.
I had a good sleep fuelled by beer and lack of sleep from the previous night shifts I relit the fire and got breakfast on the go.

The great thing about using a Dutch oven is just flicking the lid over to cook on. I love using a Dutch oven although they are heavy they are so versatile.


Sitting there in the evening I was warm next to the fire and with a reindeer hide lent up against the fire deflector I had a nice place to sit and learn to carve this sheath.


Final finished piece.

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Frontier Stove

Can’t remember where I saw these stoves advertised I think it was on the bushcraft uk forum but I thought ‘got to have me one of those’.
At the time they where retailing at about £80 and with some Christmas money a week later there was a cardboard box at my front door.

Wild Camping in Dartmoor, cooking pulled pork on the Frontier Stove.

First meal on the frontier stove was a pork joint given by a local farmer that was slowly cooked all day in a local orange wheat beer by Greenjack Brewery.

Magazine article published about the Frontier Stove.

I roughly cut vegetables and put them in the Dutch oven for the last 2 hours and I must say it was fantastic.

I really enjoy using the frontier stove with a Dutch oven as the heat can be controlled and coals can be placed on top to heat the food inside from above as well.
There’s nothing like slow cooked lamb in a Dutch oven served with couscous or veg.
The added advantage to the frontier stove is the lots of different add ins you can get for it like a flashing kit to install into tent / shed, spark arrestor or the water jacket.

Now when I brought the water jacket it was around £80 so quite expensive but I must say what a great bit of kit.
Basically the water jacket is stainless steel that fits and clips around the flue so you can heat water then once it’s boiled you can turn the jacket to the back of the stove so it frees up cooking space and keeps the water hot by using the wastes heat which is radiated to the flue.
Great bit of kit as you always have hot water.


There is a great little add on which is the metal rod on the side of the stove which is brilliant for drying clothes or tea towels.
So many times people have stopped and commented on this stove. We where stopped once and the photos where put in a camping magazine.

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