Entree: New Caledonia – Southern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder flavored with Pacific island aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 20 min

Total 3 hrs 55 min

Ingredients

- 6 lb (2.7 kg) wild boar shoulder, boned and tied
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fresh lime juice
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 ml) brown sugar
- 6 cloves garlic, crushed
- 2 tbsp (30 ml) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) fine sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 medium onions, quartered — about 14 oz (400 g)
- 4 large carrots, peeled and cut into 2-inch pieces — about 1 lb (450 g)
- 1.5 lb (700 g) potatoes, halved or quartered depending on size
- Banana leaves for lining (optional)
- 1 cup (240 ml) chicken or pork stock, as needed

Instructions

1. Make the marinade by whisking together coconut milk, lime juice, soy sauce, brown sugar, crushed garlic, grated ginger, vegetable oil, salt, and pepper in a bowl.
2. Place the wild boar shoulder in a roasting pan or large zip-top bag, pour over the marinade, add thyme and bay leaves, and refrigerate to marinate at least 8 hours or overnight for best flavor.
3. Preheat oven to 325°F (160°C). If using banana leaves, line the bottom of the roasting pan with them; otherwise lightly oil the pan.
4. Remove the roast from marinade, reserve the marinade, and sear the shoulder in a hot skillet (2–3 minutes per side) until browned to deepen flavor, then transfer to the prepared roasting pan.
5. Arrange onions, carrots, and potatoes around the shoulder; pour reserved marinade and 1 cup (240 ml) stock into the pan to keep the environment moist.
6. Cover the roast tightly with foil (and an additional lid or another sheet of foil if needed) and roast 2 1/2 to 3 hours, basting every 45 minutes and adding more stock if the pan gets dry.
7. Remove the foil for the last 30–45 minutes and increase oven to 400°F (200°C) to caramelize the exterior, basting once more to create a glaze.
8. Check doneness — the meat should register 185–195°F (85–90°C) and be easily pulled with a fork. Remove from oven and rest, covered loosely, 20 minutes.
9. Carve the shoulder against the grain, serve with the roasted vegetables and pan juices spooned over the meat.