Cooking wild pork
Posted: Tue Jan 30, 2007 11:42 am
cooking wild pork.
I believe the best time to eat wild pork in the Northern Territory is just after the wet season as those hogs have been living on nothing but the best food, succulent lily bulbs, yams and of course worms, birds eggs, turtle eggs on the coast and its all clean food.
The best hogs to eat would have to be young ones about half grown size.
This is the only time I will take a hog with an arra that’s not a boar with good tusks.
Hygiene is a must with me and I don’t like the meat touching the ground so the legs are cut of at the main hip joint then hung in the closest tree and the skin removed. The legs are then placed on ice in the esky. If you are in cold climates this is not necessary but in the tropics the heat and humidity putrefies meat quickly.
The wild pork can be eaten the same day or placed into the freezer to be eaten later.
Cooking
There’s a number of ways you can cook the pork
Method 1.
Slice thin sections of meat from the leg and place it in a marinate of your choice, or try mine, which is some soy sauce, squeeze of lemon Juice, some fine diced garlic and onion a spoonful of peanut paste (butter) a squirt of honey, some pepper to taste and If you like some chilly. Safety warning! Some people have an allergic reaction to peanut products so ask them before you start preparing.
Prep your cast Iron fry pan with a cube of butter or a dash of cooking oil and heat over the coals and then add in the marinated pork and fry for around ten minutes stirring occasionally.
Serve as is, but it is great over some boiled rice or fried rice.
Method 2
Heat up your camp oven on a bed of coals add a splash of cooking oil and slice in a large onion stir until the onion browns then add your leg of pork and sear the meat, roll it over a few times until its brown Place the lid on the camp oven and allow to cook for one hour at slow cooking temperature adding extra coals around your camp oven when necessary.
Turn the roast over occasionally and after cooking for the hour add in a cup of water, garlic salt and pepper to taste and continue cooking for an additional hour on slow heat.
When cooked you can remove the leg and wrap in foil and make up nice gravy from the residue in the base of the camp oven. Tip out excess fat. Add some plain flour and stir it in to the nice bits in the oven splashed with water as you go, then add some self raising flour mixed with water and a dash of port wine and bring to the boil then simmer for ten minutes to ensure the flour is cooked and you should have a nice tasty gravy that compliments that bow shot leg of wild pork. Alternatively you can use some gravox, but that’s lazy gravy.
Serve sliced with boiled or baked vegetables. Veg like spuds and pumpkin with a dob of butter, then wrapped in a parcels of foil on the coals are great. Drizzle the lot with that gravy and you have a great meal.
Its ruff when you are out hunting
I believe the best time to eat wild pork in the Northern Territory is just after the wet season as those hogs have been living on nothing but the best food, succulent lily bulbs, yams and of course worms, birds eggs, turtle eggs on the coast and its all clean food.
The best hogs to eat would have to be young ones about half grown size.
This is the only time I will take a hog with an arra that’s not a boar with good tusks.
Hygiene is a must with me and I don’t like the meat touching the ground so the legs are cut of at the main hip joint then hung in the closest tree and the skin removed. The legs are then placed on ice in the esky. If you are in cold climates this is not necessary but in the tropics the heat and humidity putrefies meat quickly.
The wild pork can be eaten the same day or placed into the freezer to be eaten later.
Cooking
There’s a number of ways you can cook the pork
Method 1.
Slice thin sections of meat from the leg and place it in a marinate of your choice, or try mine, which is some soy sauce, squeeze of lemon Juice, some fine diced garlic and onion a spoonful of peanut paste (butter) a squirt of honey, some pepper to taste and If you like some chilly. Safety warning! Some people have an allergic reaction to peanut products so ask them before you start preparing.
Prep your cast Iron fry pan with a cube of butter or a dash of cooking oil and heat over the coals and then add in the marinated pork and fry for around ten minutes stirring occasionally.
Serve as is, but it is great over some boiled rice or fried rice.
Method 2
Heat up your camp oven on a bed of coals add a splash of cooking oil and slice in a large onion stir until the onion browns then add your leg of pork and sear the meat, roll it over a few times until its brown Place the lid on the camp oven and allow to cook for one hour at slow cooking temperature adding extra coals around your camp oven when necessary.
Turn the roast over occasionally and after cooking for the hour add in a cup of water, garlic salt and pepper to taste and continue cooking for an additional hour on slow heat.
When cooked you can remove the leg and wrap in foil and make up nice gravy from the residue in the base of the camp oven. Tip out excess fat. Add some plain flour and stir it in to the nice bits in the oven splashed with water as you go, then add some self raising flour mixed with water and a dash of port wine and bring to the boil then simmer for ten minutes to ensure the flour is cooked and you should have a nice tasty gravy that compliments that bow shot leg of wild pork. Alternatively you can use some gravox, but that’s lazy gravy.
Serve sliced with boiled or baked vegetables. Veg like spuds and pumpkin with a dob of butter, then wrapped in a parcels of foil on the coals are great. Drizzle the lot with that gravy and you have a great meal.
Its ruff when you are out hunting