Entree: New Caledonia – National Cuisine – Cochon Sauvage (Slow-braised wild boar in aromatic coconut and island spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 50 min

Additional 10 min

Total 3 hrs

Ingredients

- 1 wild boar shoulder, bone-in, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) neutral oil (vegetable or coconut)
- 1 large yellow onion, thickly sliced, about 8 oz (225 g)
- 6 cloves garlic, smashed, about 1.5 oz (45 g)
- 1 inch (2.5 cm) fresh ginger, thinly sliced, about 0.6 oz (18 g)
- 1 tbsp (15 ml) ground turmeric (or 1 inch fresh turmeric, grated)
- 1 tbsp (15 ml) smoked paprika
- 2 tsp (10 ml) sea salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1 cup (240 ml) dry white wine or water
- 2 cups (480 ml) canned coconut milk
- 2 cups (480 ml) chicken or pork stock (or water)
- 2 medium carrots, cut into chunks, about 8 oz (225 g)
- 1 lb (450 g) cassava (manioc), peeled and cut into 2-inch pieces
- 1-2 limes, juiced, about 2 tbsp (30 ml)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1-2 fresh red chilies, sliced (optional)

Instructions

1. Pat the wild boar dry and rub with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat the oil in a large Dutch oven over medium-high heat and brown the shoulder well on all sides, 8–10 minutes; transfer to a plate.
2. Reduce heat to medium, add onion, garlic, and ginger to the pot and sauté until softened and fragrant, about 5 minutes. Stir in turmeric, smoked paprika and remaining salt and pepper and cook 1 minute.
3. Deglaze with white wine or water, scraping up browned bits. Return the meat to the pot, add bay leaves and cinnamon stick if using, then pour in coconut milk and stock so the meat is mostly submerged.
4. Bring to a gentle simmer, cover, reduce heat to low and braise on the stovetop for 2 to 2½ hours (or place in a 325°F / 160°C oven covered for 2–2½ hours) until the meat is tender and pulls easily from the bone.
5. Add cassava and carrots to the pot for the final 30–40 minutes of cooking so they become tender but not mushy.
6. Remove the meat and vegetables to a serving platter. Skim excess fat from the surface of the braising liquid, then simmer the liquid uncovered for 8–10 minutes to slightly thicken. Stir in lime juice and adjust seasoning.
7. Shred or slice the meat and spoon sauce and vegetables over it. Scatter chopped cilantro and sliced chili on top before serving.
8. Serve hot with boiled cassava and steamed greens or rice.