Two weeks ago, I shot a large boar that turned out to be a barrow.  He was so clean and healthy looking I decided to harvest his backstraps.  I only had a pocketknife, so that turned into a bit of an effort, otherwise I would have taken more of him.  The meat looked great, lean with nice pink colour and good texture.  After vacuum bagging it, I put that in the freezer for two weeks to kill any parasites.

Last night, I defrosted 500 grams of that fillet and decided to test it with a simple and favourite recipe I have for pork and chicken.  This dish came about after returning home from a long trip one time and using whatever was on hand to cook up some chicken.  It has been refined slightly but is a family favourite.  This is not a rock-solid recipe – every ingredient is variable according to personal taste, so don’t get too hung up on that.


500 grams diced wild pork

Tablespoon of cooking oil – personally, I like coconut oil for pork but whatever you prefer

Two medium brown onions – sliced into long slivers Chinese style

Three cloves of garlic – sliced into fine pieces

100 ml of ABC Keycap Manis sweet soy sauce (or 60 ml soy sauce + 40 ml honey)

100 ml of hot water

A few diced chillies (or a teaspoon or two of bottled chilli puree) very much personal taste,
refer NOTES



Heat oil to near smoking hot

Quickly brown the cubed wild pork and remove from pan

Let the pan cool a bit then caramelise the onions and garlic together.

Combine the soy/honey sauce with the hot water and stir together

Add the soy/honey sauce and hot water to the pan

Add the browned wild pork to the pan

Add the diced chilli to the pan, refer NOTES

Bring to the simmer then cover with lid and place in pre-heated oven at 80C

Cook for 2 to 3 hours (roughly), refer NOTES


While you want the sauce to reduce, simmering off the water content, you don’t want the sauce to dry out.  Check and stir the dish every half hour.  Add a cup of boiling water if needed.  By the same token, if the mixture is too runny towards the end of the cooking process, increase the heat and remove the lid to aid the reduction.  Personally, I like the sauce to be getting close to tarry, but other folks might like it a little thinner.

Salt should not be required, there is normally enough in the soy sauce.  But, add some more if it is to your taste.

If cooking for a few people with differing affinities to chilli, it pays to keep the chilli to a minimum in the cooking process.  If, like me, you love hot chilli, then you can add a heap of diced chilli to your serving.

Serve on a bed of fluffy, steamed, white rice.

If you want some vegetables with the dish, then steamed peas and slivered carrots are a good companion.