Porky goodness 3

The smoking went quite well, I think. Basically I cooked the pork on the same kind of coconut shell fire that would be used for sate, but tried to keep the temperature down and the smoke up. And trapped the smoke by putting an upside down wok on top. I cooked two batches, for about 2 hours each. And I ended up with lumps of rather tasty smoked pork. I ate quite a lot of it yesterday and it hasn’t killed me. Actually, it is well-cooked right to the middle, so I’m not too worried about that.