Whether you use shoulder, hindquarter or loin, trim as much visible fat as you can from the meat before cooking. Wild pig fat is often the cause of unpleasant flavors. The first thing I do after trimming the meat is to cut it into cubes, brown it and pour off any fat that was rendered while browning.
Prep time: 20 minutes
Cook time: 3 hours
- 2 ½ to 3 pounds wild pig shoulder, hindquarter or loin meat, trimmed and cut into 1- to 2-inch cubes
- 3 tablespoons vegetable oil
- 2 quarts beef broth
- 1 medium yellow onion, thinly sliced
- 3 stalks celery, sliced diagonally
- 6 garlic cloves, thinly sliced
- 2 small hot peppers (jalapeño, serrano, Thai, etc.), seeded and minced
- 2 cups sliced or roughly chopped bell peppers, or any sweet peppers
- 1 tablespoon Asian chili sauce (Sriracha, etc.)
- ¼ cup soy sauce
- 1 ½ cups cooked black beans
- 1 tablespoon cornstarch mixed with equal part cold water
- 2 tablespoons freshly squeezed lime juice
- 4 green onions, shredded
- ¼ cup chopped dry roasted peanuts
- Steamed rice
1. Heat oil in a stockpot over medium heat. Add pig and brown evenly on all sides. Pour off any excess liquid rendered during browning. Add beef broth and next four ingredients to pot. Bring to a boil, cover and simmer for 2-3 hours or until meat breaks apart with moderate pressure. NOTE: Do not cook until meat falls apart! It should still be firm, but not tough and chewy.
2. Add remaining peppers, chili sauce, soy sauce, black beans and cornstarch mixture. Bring to a boil, stirring often to thicken. Stir in lime juice. Place a mound of rice in bowls and spoon pig over. Top with green onions and peanuts.