Wild Boar with an Asian twist

Wild boar slowly cooked in a rich sauce makes it wonderfully tender. This recipe can also be cooked in a slow cooker.


  • Prep Time: 5 minutes
  • Cook time: 2 hours
  • Serves: 2 people


  • ½ jar Chazwinkle’s Plum
  • 400g Diced Wild Boar or Pork
  • juice of 1 lime
  • 1 x red chilli, chopped
  • 1 x red onion
  • 3 tbsp sesame oil
  • 2 tbsp soya sauce
  • 1 x thumb grated fresh ginger
  • 1 x crushed garlic clove
  • 3 x spring onions
  • 1/3 bunch of coriander
  • 400ml vegetable stock


  1. Heat the sesame oil in a casserole dish over a medium-high heat. Preheat the oven to 180ºC.
  2. Empty the wild boar into the dish and stir to seal the meat.
  3. Add the red onion and garlic and stir, softening the onion. Add the Chazwinkle’s plum, juice of lime, chilli, ginger and soya sauce.
  4. SChop the spring onions lengthways into strips, then into 2” lengths. Add to the pan and stir in the stock before putting the dish in the oven.
  5. After 2 hours, remove the dish from the oven and serve with Noodles, broccoli pr pal choi, garnish with plenty of coriander and top with peanut sprinkles.
  6. Season and sprinkle over the fresh coriander. Serve with Naan or paratha bread, poppadums, crisply fried onions and pickles.

Instructions for slow cooker

  1. Add all the ingredients into the slow cooker and leave on low for 6 hours.


Thank you to Chazwinkles for sharing this recipe with us.

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