Entree: New Caledonia – Northern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder glazed with coconut and citrus, served with roasted root tubers)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 50 min

Additional 35 min

Total 4 hrs 45 min

Ingredients

- 1 wild boar shoulder, approx. 5 lb (2.3 kg)
- 3 tbsp (45 ml) coconut oil
- 8 cloves (about 40 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 stalks (about 30 g) lemongrass, tough outer layers removed and finely chopped
- 1/2 cup (120 ml) lime juice (about 4 limes)
- 1 cup (240 ml) coconut cream
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) tamarind paste
- 2 tsp (10 g) sea salt, plus extra to taste
- 1 1/2 tsp (3 g) ground black pepper
- 4 sprigs fresh thyme (approx. 4 g)
- 3 bay leaves (approx. 1 g)
- 3 lb (1.4 kg) taro or yams, peeled and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) coconut oil for vegetables
- 1 medium onion, sliced (about 150 g)
- 1/4 cup (60 ml) chopped fresh cilantro or coriander
- 1 lime, cut into wedges for serving (about 1 lime)

Instructions

1. Combine coconut oil, garlic, ginger, lemongrass, lime juice, coconut cream, soy sauce, brown sugar, tamarind paste, 2 tsp sea salt, and black pepper in a bowl to make a marinade.
2. Score the skin/fat of the wild boar shoulder and rub the marinade all over the meat; place remaining marinade in a covered container with the shoulder and refrigerate at least 8 hours or overnight.
3. Preheat oven to 325°F (160°C). Let the shoulder come toward room temperature 30 minutes before roasting. Place thyme sprigs and bay leaves under and over the shoulder in a roasting pan.
4. Add sliced onion and taro/yam pieces around the shoulder; toss the tubers with 2 tbsp coconut oil and a pinch of salt so they roast alongside the meat.
5. Roast covered (tight lid or foil) for 3 to 3 1/2 hours until the meat is fork-tender, basting with pan juices or reserved marinade every 45 minutes.
6. Remove cover, increase oven to 425°F (220°C), and roast 15–20 minutes more to brown and crisp the exterior. Ensure internal temperature reaches at least 145°F (63°C) and that connective tissue has softened.
7. Transfer shoulder to a cutting board and rest 15–20 minutes before slicing. Toss roasted taro/yams with chopped cilantro and adjust salt.
8. Serve sliced boar with roasted tubers, lime wedges, and spoon extra pan sauce over the meat.