1 kg piece of free-range shoulder pork, boned, with the skin left on
Salt and freshly ground black pepper
1m of muslin
Assorted vegetables including beetroot, potatoes, turnips, yams, carrot, pumpkin - approx 3 per person
2 cups topsoil
1/2 cup brown sugar
1 cup rice
1 cup manuka woodchips
Sprigs of rosemary and/or thyme(optional)
Whole garlic cloves (optional)
1 cups water
Tinfoil
1 Preheat oven to 170C. Select a roasting dish large enough to hold the meat and vegetables. Season the pork and wrap in the muslin, tie tightly.
2 Wash the vegetables and cut if necessary. Smaller whole vegetables work best. Season and wrap in muslin parcels, separating beetroot if using because the colour will bleed.
3 Line the roasting dish with tinfoil to reach up the sides. Mix together the soil, sugar, rice and manuka chips then lay in the bottom of the dish. Add herbs and garlic if using.
4 Sit the dish over a medium gas flame to start the smoking process. Move the dish slowly until you see that the whole surface is smoking then remove from the flame.
5 Pour in the water then add the parcels and quickly cover the entire dish with tinfoil, making sure it fits tightly. Put in the oven and let cook undisturbed for 2 hours.
